Side dishes: small crucian carp, cilantro, green onions, ginger, garlic, red bell pepper;

Species: soy sauce, yellow wine, cooking wine, water, a little chicken essence, sugar, pepper.

Production process

1, it is best not to be too big carp, fresh. Carp handle clean, hang up to dry water;

2, do not dry for too long, the body smeared once the gravy powder (if the squirrel fish and other big do dishes with flour), hand carrying the tail slipped into the boiling oil to fry, carefully with a spatula to pour oil on it so that the skin will not be broken. Fry until browned on both sides, rise and strain the oil, the hot fish will crisp up when it sees the wind.

3, a little oil left in the pan, open fire, add onion, ginger, garlic, red pepper, sauté for ten seconds;

4, pan-fried fish flat on top of the side dishes, add soy sauce, yellow wine, boil over high heat;

5, turn over, add sugar, add salt, pepper, some monosodium glutamate. Add water, not over the fish. Cover and cook for 5 minutes (less is fine, cooked);

6, see the juice thick and flavorful, start the pot. Fish first, then the side dishes cover the fish.

7, up pot into the container (put in after the fish evenly sprinkled some vinegar, you can increase the fresh taste, and the color is more bright and attractive, and can lock the nutrition, not easy to let the nutrition loss).