material

Carassius auratus 2 celery 20g coriander 3 shallots 3 garlic 2 red peppers 4 pickled peppers 30g pickled pepper ginger 10g pepper a little peanut oil 20g bean paste 2 tablespoons cooking wine 20g vinegar 1 teaspoon beer 1 can white pepper half teaspoon salt 5g sugar 1 teaspoon chicken essence 5g.

working methods

1. Clean the crucian carp, tear off the black film in the belly, put it in a bowl, sprinkle a little salt and cooking wine 10 minute.

2. Shred celery, shallots, coriander and red pepper, and slice garlic for later use.

3, pickled fish kitchen paper and dry water

4. Wipe a layer of fresh ginger on the bottom of the pot, wash it, heat it with oil, then add the crucian carp, fry it while it is hot, and then turn it over.

5. Leave the bottom oil in the pot, add the bean paste, pickled pepper, pickled ginger and garlic slices and stir-fry until the oil is red and shiny.

6. Add beer, cooking wine, vinegar, white pepper, salt and sugar, bring to a boil with high fire, and then simmer for about 10 minute.

7. After a little juice, add shallots, celery, coriander and chicken essence, mix well and cook for a while, turn off the heat and pour into the plate.

8. Heat the hot oil in the net pot and add the green pepper to stir fry.

9. Burn the hot oil and pepper in the fish dish and sprinkle with some coriander, shallots and small red pepper.

Cooking tips

1. After the crucian carp is tasted, the blood of the fish can be sucked dry with paper, which can remove the fishy smell and prevent oil splashing when frying the fish.

2, add the experience of birds: when frying fish, don't turn the fish over before frying, otherwise it will easily break the skin.

Adding beer can make the fish more delicious. Be sure to stew the fish on a small fire, so that the fish has a delicious process.