Patchouli crucian carp

Main ingredient: 1 crucian carp, 10 patchouli, 3 green onions, 1 white skinned garlic

Supplementary ingredients: Vegetable oil in moderation, 10 ml of soy sauce, 10 ml of soy sauce, 10 ml of soy sauce, 5 grams of salt, 10 ml of vinegar, 3 grams of chicken essence

1, prepare all the ingredients.

2, the crucian carp to remove the fish scales and gills washed, with a knife in the back of the fish across a few cuts, with salt, yellow wine, soy sauce, vinegar marinade for fifteen minutes.

3, patchouli remove the stalks to remove the leaves washed and water control, green onions cut into about a centimeter of onion segments, garlic cloves with the back of the knife to flatten the skin after peeling.

4, the first pan is hot, pour vegetable oil in the pan, the oil to sixty percent of the heat, along the sides of the pan slowly into the crucian carp frying.

5, small fire slowly fry crucian carp, the fish on both sides of the frying into a golden brown.

6: When the fish is done, add the scallions and garlic cloves.

7, add the right amount of water to cook crucian carp.

8, about 10 minutes to cook the fish, until the soup is thick, the fish can be cooked.

9, add patchouli, briefly stir fry patchouli, patchouli as soon as it meets the hot soup is cooked.

10, finished.