1, small crucian carp first broken to remove the contents of the stomach, and then cleaned.

2. Marinate with soy sauce and salt.

3. Prepare ginger and garlic, wash and chop.

4, from the pot, Jiang pot to dry oil.

5. After the oil is hot, sprinkle some salt in the pot and put two pieces of ginger.

6, put the small crucian carp down one by one, don't all fall down, it is easy to fry.

7. Shake the oil in the pot and fry every fish. Remember to fry for a while.

8. After frying one side, turn the fish over and turn it carefully with chopsticks.

9. Continue to shake the pan, and add some oil if there is less oil.

10, take out the original ginger.

1 1, after frying, put ginger and garlic down and fry more.

12, add water, the amount of water according to your favorite.

13, boil the water before cooking 10 more minutes, you can add a little chicken essence to adjust the freshness.

crucian

Crucian carp (Carassius auratus) is an animal belonging to the genus Carassius, which is distributed in rivers, lakes, ponds and other water bodies except the Qinghai-Tibet Plateau in China, and has been introduced into fresh water areas all over the world.

Crucian carp is mainly an omnivorous fish that feeds on plants. It likes to walk in groups, chooses food and lives, with a plump posture and a graceful posture of swimming in the water. The cultured crucian carp generally has a raised back, a wider body and a lighter body color, and most of its sides are silvery white; However, the spindle shape of wild crucian carp is very obvious, with a small head, light yellow body color and bright body surface.