1. Wash the black film and foreign bodies in the abdomen of the slaughtered crucian carp, add 1 teaspoon of cooking wine, white pepper, a little shredded ginger, scallion and a proper amount of salt for curing 10 minute.

2. Cut shallots and shallots into chopped green onion, chop bean paste, and cut ginger and garlic into foam.

3. Cut shallots and shallots into chopped green onion, chop bean paste, and cut ginger and garlic into foam.

4. Put a little peanut oil in the pot and fry the fish until golden on both sides.

5. Put the vegetable oil into the pot. When the oil is cooked, add diced meat and stir-fry the oil, and then cook 1 teaspoon of cooking wine.

6. Add bean paste, Jiang Mo and minced garlic and stir-fry until fragrant.

7. Stir-fry diced mushrooms and mustard tuber.

8. Add soy sauce, sugar and chicken powder and mix well.

9. Put the fish, pour a little boiling water into the pot, until it is less than half of the fish, and burn slowly. Remember to turn it carefully in the middle.

10. After the fish juice is drained, add the onion, put the fish on a plate, and pour the ingredients in the pot on the fish.

skill

Various seasonings can be increased or decreased according to the size of your fish. Carassius auratus should not be too big, it is not easy to fry, and it is easy to deform if the pot at home is small.