3 crucian carp

Appropriate amount of dried pepper

A little pepper

5 grams of onion

5 grams of ginger

5 g garlic

Appropriate salt content

Proper amount of soy sauce

Octagonal 1

Proper amount of cooking wine

Sugar 15g

Appropriate amount of pepper

Steps of dry roasting crucian carp

1 Remove scales and viscera from fresh crucian carp, wash it with clear water, drain water, cut several holes on the surface of crucian carp with a knife, and marinate it in a plate filled with cooking wine, salt and pepper 10 minutes.

2 put vegetable oil in a non-stick pan, and add a little more pickled crucian carp to fry. When the crucian carp is golden on one side, turn it over and fry it until it is golden on both sides, and immediately plate it for use.

Leave some oil in the pot, add ginger, onion, garlic, dried pepper, pepper and aniseed and stir-fry until fragrant.

4 Then add the fried crucian carp, add vinegar and white wine, cover the pot and stew for about 1 minute, add soy sauce, sugar, salt and half a glass of water, simmer on low heat until the soup in the pot is dry, and then serve on a plate.