material

Ingredients: 1 crucian carp (both carp and grass carp can be used)

Accessories: half a bowl of chopped pepper, ginger, onion, garlic, pepper, salt, soy sauce, cooking wine, chicken essence, salt, 1 tablespoon sugar, and a little starch.

working methods

1. First, remove scales and gills from the fish, scrape off the mucus layer on the skin of the fish, and make several crosses on both sides of the fish. Be careful not to be too deep. Shred ginger and garlic for later use.

2. Rub salt and a little soy sauce on the fish, put a little shredded ginger and garlic in the belly and mouth of the fish, and marinate for 10 minute.

3, fry fish: put oil in the pot, the oil should exceed the fish, in order to better fry the fish evenly, put the oil in the fish when the sixth floor is hot, fry the fish until golden brown, and then remove and drain the oil for later use.

4. Put a little oil in the pot, heat it, and add chopped green onion, ginger, garlic and pepper to stir fry. Stir-fry until fragrant, add chopped peppers and stir-fry until boiling.

5. After the taste, pour in a bowl of boiling water, a little thickened water and a little sugar, and bring to a boil.

6. After boiling, add salt, soy sauce, cooking wine and chicken essence, stir well, add the fish fried in advance, simmer for 2 minutes on low heat, and pick it up and put it on the plate.

7. After serving, sprinkle a little parsley and onion on the fish to add flavor and color.