[ Ingredients ]: crucian carp, green onion, ginger and garlic, Pixian soybean paste, cooking wine, soy sauce, soy sauce, vinegar, thirteen spices, salt, red chili peppers, etc.

[ Cooking process ]:

1, crucian carp in the production of the first treatment, usually in the fishmonger can help to remove the internal organs, you can also deal with their own. After cleaning, make 2 cuts on the fish, and marinate it with a little salt for better flavor.

2, then you have to fry the fish, then pay attention to the flip when, not too fast, the reason is to keep the integrity of the fish meat, but also let the fish skin to keep very intact.

3, after frying, remove and set aside. Use the oil used to fry the fish or slightly add some more oil, put the onion, ginger and garlic into it, and burst the aroma.

4, after the aroma out, you can add Pixian bean paste, continue to stir fry, so that the flavor of the bean paste out.

5, the previous fried fish into the pot, began to add seasoning, a small amount of vinegar, soy sauce, cooking wine and sugar are added to them, sugar is very important, can be fresh to fishy.

6, seasoning put good, you can add the right amount of water, so that the fish soaked in it, and then sprinkle some thirteen spices or five spice powder and stir, so that the soup more evenly.

7, the beginning of the smothering stage, before smothering, to make the seasoning evenly, and turn the fish, do not stick to the pot. Do not adjust the fire is too large, large fire boil to small fire smothering.

8, the soup collected some, you can add some red pepper, enhance the spiciness.

9, continue to cook for a short time, you can plate out of the pot, looks very fresh indeed.

[ Cooking tips ]:

1, when picking crucian carp, try to choose some live fish, their meat quality in the river fish and river fish, are very good, you can let the fishmonger to help deal with the crucian carp internal organs and other parts, so that when you do it yourself a lot easier.

2, frying crucian carp this step should not be omitted, because it is in order to make the crucian carp more delicious, but also can make the crucian carp in the red hot process easier to mold, will not fall apart.

3, the process of smothering is very important, after adding all the seasonings to be added, it is necessary to boil over high heat, and then smothered with low heat, so that the broth can penetrate more into the fish.

4, like to eat spicy can add more chili, if you do not like or can not eat spicy, can be sprinkled with a little onion in the pot, the separate sauce stew is also very tasty.