Braised crucian carp: 1.5 kg for crucian carp, 1~2 tomatoes, appropriate amount of ginger, onion and garlic, 2 dried peppers, appropriate amount of chopped parsley and scallion, so you don't have to be wordy about the necessities at home.

First, kill the crucian carp, clean the cutting knife, add a little ginger and salt and marinate for about 3 minutes. Cook oil in a hot pot. When the oil is fired at 7% heat, ginger slices will be fragrant (take ginger from pickled fish). After fragrant, add crucian carp and fry until both sides of crucian carp are golden. Then take out the pot for later use.

wash and slice tomatoes, and make oil in a new pot. When the oil is burned to 6% heat, the garlic slices in the onion will burst into fragrance. After sauté ing, add tomatoes and stir-fry until the tomatoes are juiced. When the tomatoes are cooked slightly rotten, add a little sugar and a proper amount of oil consumption for seasoning. After seasoning, add the previously fried crucian carp and a small amount of light soy sauce (it is best to use Lee Kum Kee steamed fish soy sauce) to refresh and stew for about 15 minutes on medium heat (the crucian carp should be turned over in the middle) to serve.

put the juice of braised crucian carp into a clean soup bowl (the juice is about .5 bowl at this time) for later use, and cut the dried pepper into thin sections about 2 mm. Make oil in a new pot. Burn the oil at 4% heat, then fry the chilies. When the chilies are slightly pasty, add the soup of the braised fish. After boiling, add a little salt to taste and pour the juice on the fish. Finally, add chopped coriander and chopped chives to serve on the table.

and ~ your question is really harsh, light and cooking ...