Seasoning: onion, ginger, garlic, salt, soy sauce, vinegar, cooking oil, water, flour, chicken essence and cooking wine.
Exercise:
1, kill the fish, wash it, filter the water, and pat the crucian carp with a thin layer of powder for later use;
2. Pour the oil into the pot. When it is 80% hot, add the crucian carp with flour and fry until both sides are golden;
3. Take out the fried crucian carp, pour out the oil in the pot, and pour the onion, ginger, garlic, soy sauce, vinegar and cooking wine into a bowl for later use;
4. Add a little oil to the other pot, heat it, add the fried fish, pour it on the fish, add a proper amount of water to cover the lid, and simmer for 30 minutes;
5. When the soup is almost dry, add chicken essence and serve.
Tip: It's best to use a pan, so that you can completely cover the fish after adding the soup, so that you don't have to turn it over halfway, and the turned fish is complete.
Wash the fish, cut it several times with an oblique knife, and cut both sides. Be careful not to be too shallow. Cut the onion and ginger into large pieces, and marinate the fish with yellow wine, monosodium glutamate, salt and pepper and soy sauce. Fish should also add salt to their bellies. Clip the sliced onion and ginger into the trimming, and put the remaining onion and ginger into the fish belly. The steam 15 molecule is on fire. You can dip some fish sauce "soy sauce+Jiang Mo" when eating.