Open classification: food, diet, cooking, menu, gourmet.

Side dishes: crucian carp, coriander, onion, ginger, garlic and red pepper;

Ingredients: soy sauce, yellow wine, water, a little monosodium glutamate, sugar and pepper.

Practice: 1, preferably not too big and fresh. Cleaning crucian carp, and drying;

Don't let it dry for too long. Wipe your body with flour (if the squirrel fish is a big dish, use flour). Slide the tail into boiling oil and fry it with a shovel, so as not to break the skin. Fry until both sides are brown, remove the oil from the pot, and the hot fish will be crisp when it sees the wind.

In fact, if you want to eat raw fried fish at the moment, just sprinkle some salt flowers, chopped green onion, pepper, chopped parsley and diced red pepper on the fish and you can eat it. )

3. There is a little oil left in the pot. Add onion, ginger, garlic and red pepper and stir-fry for ten seconds.

4. Spread the fried fish on the side dish, add soy sauce and yellow wine, and boil over high fire;

5, turn over, add sugar, pepper, a little monosodium glutamate. Add water but don't touch the fish. Cover and cook for 5 minutes (less is ok, just cook);

6, see the juice is delicious, start the pot. Fish first, then cover the fish with side dishes.