material

1 crucian carp as main material

Appropriate amount of seasoning salad oil; A little ginger; Appropriate amount of garlic; A little starch; Red bean paste 1 bag; Appropriate amount of coriander

working methods

1. After the crucian carp is washed, evenly sprinkle a thin layer of salt on the surface and marinate for ten to fifteen minutes;

2. Dry the fish with kitchen paper and pat some dried raw powder;

3. Wipe the pan with ginger once it is dry, then put the oil in it, heat it, fry the fish tail in the oil, and turn the fish over every once in a while; You can wear rubber gloves. It is suggested that the kitchen prepare a towel. You can use it at this time. You can cover part of your hands and arms with a towel, so that you won't be burned by the spilled oil. )

4. Fry the fish skin until it turns yellow and put it on a plate for later use;

5. Leave a little oil in the pan, then add minced garlic and stir-fry until fragrant, add bean paste and continue to stir-fry. After fragrant, put the sauce in clear water, so it is better not to fish;

6. After boiling, put the fried fish in the pot, simmer for two minutes on low heat, turn over, continue to simmer on low heat until the sauce thickens, remove the fish and put it in a plate with coriander, and then pour the remaining sauce into the pot.