Instruments: crucian carp a (500 grams), ginger moderate, chili 1

Detailed practice

Steps 1, the crucian carp to remove the scales, cut the fish belly, the fish belly of the viscera are removed, the fish belly of the black membrane with water to wash, the crucian carp with water to wash into the case, with a knife in the back of the fish on both sides of the cut on 5 - 6 knives into a plate for spare parts. 6 knives on both sides of the back of the fish cut 5- 6 knives into a plate standby.

Clean and cut ginger into slices and put them on a plate, clean and cut red pepper into small pieces and put them on a plate, clean and put green onions into a bowl, clean and cut fish foam into a bowl.

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Step 2, pour cooking oil in the pan, oil temperature 7% hot, down into the crucian carp fry until both sides golden.

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Step 3: Pour salt, vinegar, soy sauce, white pepper, chili oil, cooking wine, and a little water into a bowl and mix well with chopsticks.

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Step 4: Stir-fry the ginger and red chili pepper in the pot, then pour the seasoning sauce into the carp, cover the pot and simmer for about 7 minutes.

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Step 5, time is up, uncover the pot, put the burnt crucian carp into the plate, pour the remaining soup on the crucian carp, and sprinkle some chopped green onion on it.