1. I bought a bighead carp (it feels too small. If I caught this kind of bream when I was a child, I would set it free. Unfortunately, bighead carp weighing more than 2-4 kg in my hometown is rarely seen in the market. In fact, it's best to have bighead carp in the Yangtze River. It's estimated that all the good things in childhood are going extinct. Necessary ginger and onion.

2. Pay attention to cleaning the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!

3. cut the flower knives on both sides of the fish-it will be easy to taste.

4. Because the fish is small, you don't need to cross it, just cut it diagonally for 3 knives-pay attention to cutting it diagonally into the meat, not straight!

5. Sprinkle some salt evenly on both sides of the fish, even the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping powder, because I think it destroys the taste of fish skin!

6. Put the prepared fish on a plate, with shredded ginger, minced garlic, dried peppers and some green onions! Several colors look good together!

7. pull the pot. After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense.

8. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to red pepper, it will not look good.

10. The remaining oil is used for frying fish! The oil temperature is 6 minutes.

1 1. Just light yellow on both sides, or slightly fried! ! Be careful when turning over the fish. If you break it, you will break the pot.

12. Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the whole family will do it in their own way! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and smell!

13. Add the previous ingredients and cook together. Add a little salt to the soup, and consider the amount, because soy sauce is salty, and the sauce should be added later, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating!

14. Add a spoonful of bean paste, which is my favorite ~ ~ My hometown is basically homemade red pepper paste!

15. If you cook for a while, the fish will be cooked. Cooking for a long time is easy to damage the shape!

16. Now put the fish on the plate and sprinkle with onion leaves-do you think this is done?

17. There is some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

18. The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!

19. It's done. Looks good!