Ingredients: 5g of crucian carp

Ingredients: 1 piece of ginger, 2 shallots, 2 pieces of Pixian bean paste, 2 tablespoons

Seasoning: 1 tablespoon of savory soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of yellow wine, 1/2 teaspoon of white pepper, 1/2 teaspoon of salt, 2 tablespoons of thin water starch, 4 tablespoons of peanut oil

1. Slice half of ginger and half of garlic.

2. Wash the black membrane and foreign bodies in the abdomen of crucian carp, and make several cuts on the fish.

3. Boil the wide water that can't hold the fish body in the pot. After the water boils, hold the fish tail with your hand, put the fish body in the pot for two or three seconds until the fish skin is tight, and put it out immediately.

4. After evenly spreading yellow wine on the fish, add appropriate amount of salt, onion and shredded ginger for 1 minutes.

5. Put the oil in the wok, simmer, heat the oil, and then pour in Pixian watercress and stir-fry until fragrant.

6. Add minced ginger and garlic and stir-fry until fragrant.

7. Pour 4ml of water or broth into the pot.

8. Add sugar, white pepper, soy sauce and 1/2 tbsp balsamic vinegar and bring to a boil.

9. Add the fish and cook it over medium heat. After the belly of the fish is cooked, turn the pot to the place where the fish is thick and fleshy, and cook it until the meat is cooked.

1. When one side is cooked, turn over and cook the other side thoroughly, and put the fish into the plate.

11. Add 1/2 tablespoon balsamic vinegar and water starch to the soup in the pot, and turn off the heat when it is bright. 12. Pour the juice on the fish evenly and sprinkle with chopped green onion.