Two onions

Jiyusantiao

Laojiang no.1 primary school tuo

Soak a whole piece of ginger

Six to ten pickled peppers (like spicy food)

Ten cloves of garlic (garlic and fish are a perfect match)

Three teaspoons of balsamic vinegar

Four teaspoons of soy sauce

Three teaspoons of sugar

A small bowl of cooking wine

Two teaspoons of salt.

A spoonful of bean paste

Step 1

Wash crucian carp and marinate with half a bowl of cooking wine, ginger, salt and pepper.

Second step

Spare shallots separately, and cut the shallots and other seasonings into pieces. The more broken the better, the knife will be cut indiscriminately! Bean paste should also be cut into pieces and chopped.

Third step

Put vinegar, soy sauce, the remaining half bowl of cooking wine and white sugar together, add a little boiling water, stir well and make a sauce for later use.

Fourth step

The oil in the hot pot is cool enough to smoke, then remember to # turn off the torch oil to dry until there is no white smoke #, put a pile of freshly chopped seasonings (the warm oil that has been dried must be put in the pot or it will be easy to paste), and stir-fry with low heat until the oil turns red (it will be easy to paste these seasonings slowly).

Step five

Wash the crucian carp again, wash off the pickled materials, put them in the pot, then pour in the seasoning juice just now and boil it over high fire.

Step 6

Immediately after the fire, cover it and wait for five minutes.

Step 7

Turn over gently, cover the soup upside down, and then cover it for another five minutes.

Step 8

Put the fish gently on the plate, then pour the soup (the lunch I prepared tomorrow is ugly in the lunch box), sprinkle with chopped green onion, and you're done!

skill

Add more garlic.

The fire should not be big, because crucian carp is easy to burn and the soup will be turbid. Please simmer it in medium heat.

The remaining seasoning soup is left below, which is very emotional.