Carp thorns are small and many, raw fish is not good to remove the thorns, you can cut the fish body with a knife, and then fried, so that the fish thorns are also crispy, eat when the small thorns do not need to spit, the big thorns are also easy to come down, the following introduction to the practice:

Preparation materials: crucian carp, millet peppercorns, ginger, green onions, salt, cooking wine, light soy sauce, sugar, soy sauce, water starch, pepper

Making Steps

1, fish treatment, add wine, salt, ginger with a hand holding the ginger to massage the fish body up and down.

2, marinate for 20 minutes and then wash the fish, use a wet towel to absorb the water.

3, cut the pepper, green onion and ginger.

4. Heat oil in a hot pan until it smokes, then add the marinated fish. (Just under don't turn it) Fry until golden brown on both sides.

5, the fried fish first served out and set aside.

6, leave the bottom of the oil into the onion ginger millet pepper small fire sautéed.

7, and then add the bean paste stirred red oil, add soy sauce.

8, and then add water, fried fish, sugar, pepper, high heat boil open lid lid in a small fire simmer until the soup is less. (Remember to turn the bottom halfway)

9, the fish out of the plate.

10, the remaining soup add water starch thickening, pour on the fish can be.