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

Detailed practice

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

Cut ginger into slices and put them on a plate, cut red pepper into small pieces and put them on a plate, wash green onions and put them on a bowl, and wash and cut fish bubbles and put them on a bowl.

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

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.

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.

Step 5, the time is up, open the lid of the pot, the burnt crucian carp into the plate, the remaining soup poured into the crucian carp, and sprinkle some chopped green onions can be.