1. Take a container, clean the crucian carp, put it in, add ginger slices, onion segments, soju, salt and chicken essence, marinate for 10-20 minutes, and shred the red bell pepper for later use;

2. Ignition in the pan, pour in the right amount of oil, and when the oil temperature is 70% hot, fry the crucian carp until both sides are slightly yellow, and take it out. Stir-fry onion and ginger in the original pot, add hot sauce, chicken essence and white sugar, pour in appropriate amount of boiling water, and put it in the fish head after boiling 10- 15 minutes;

3. Take out the crucian carp after stewing, add soju and starch to the soup, pour it on the fish, and then sprinkle with chopped green onion and shredded red persimmon pepper.