Ingredients: Carassius auratus 500g, dried lobster sauce 200g, onion, ginger, garlic, salt, soy sauce, cooking wine, dried chili, etc.

Cooking method:

1. Wash the small fish, cut it from the back, and marinate it with cooking wine, a little salt, ginger and other seasonings for one hour.

2. Soak Douchi in boiling water 15 minutes and then wash it for later use.

3. fry the pickled fish in oil until golden and crispy, and put a little oil in another wok to make them raw.

Stir-fry ginger, garlic and dried Chili until fragrant, then stir-fry them in lobster sauce, add flooded lobster sauce and add a little soy sauce.

Bring the fire to a boil, then simmer for 20 minutes, and it is best to have soup after cooking.

4. Put the fried fish into the pot of lobster sauce immediately and cook it with slow fire for 20 minutes. If the soup is not enough, you can add it.

Some water, after cooking and seasoning, put the small fish in a big bowl, and pour the lobster sauce and soup on the small fish.

5. Put the fish bowl in a steamer, steam it with high fire for 10 minutes, then steam it with slow fire for 30 minutes, and when the pot is lifted, put the bowl.

Sprinkle onion on the dish upside down and you're done.

Features: Unique taste, delicious and nutritious.