Accessories: 2 tablespoons of bean sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of soy sauce, 1/2 teaspoon of black pepper, water, 1/2 teaspoon of salt, 1 teaspoon of soy sauce, 1 small green onion, 3 cloves of garlic, 1 piece of ginger, 2 tablespoons of vegetable oil;

Making Procedure

1.Prepare the required ingredients

2.Carp is cleaned Add 1 tablespoon of soy sauce

5. Add 1/2 teaspoon of black pepper powder

6. Add 2 tablespoons of water, then mix well and set aside

7. Slice the ginger and dice the garlic

8. Heat the oil in a pan, add the ginger slices and fry

9. Put the drained crucian carp into the pan and fry

10. Fry it until both sides become brown

11. Add the yellow wine or cooking wine and simmer for 2 minutes with the lid on

12. Then pour in the sauce

13. Simmer for 2 minutes with the lid on over a low heat

14. Add the garlic diced and season with salt. Add salt to taste, and then large fire sauce

15. Finally add the green onion

16. can be served

Cooking tips

No yellow wine can be used instead of cooking wine or vinegar, used to go to the fish fishy taste, and finally add salt seasoning to the right amount, because the salinity of the sauce is already very large.

Main ingredient: crucian carp (1), bean paste (1 tbsp)

Accessories: oil (moderate), salt (moderate), vinegar (moderate), dark soy sauce (moderate), cooking wine (moderate), sugar (moderate), chopped green onion (moderate), cornstarch (moderate), ginger (moderate)

Making procedure

1. crucian carp cleaned and drained standby

2.

2. On the back of the fish oblique cut a few knives (easy to taste) ginger, chopped green onions and spare

3. In the fish skin on a thin layer of starch (frying process of the fish skin is not easy to break)

4. pot of oil, put the ginger wire

5. Ginger wire sautéed flavor and then into the fish fry

6. Both sides fried brown

7. Add the amount of water A spoonful of bean paste, cooking wine, vinegar, salt, sugar, soy sauce each moderate

8. I've been using Pixian bean paste, cooking fish is delicious

9. High heat to boiling after turning off the heat, cover the pot and cook slowly, halfway with a spatula to pour a little broth in the fish, gently push the fish to prevent the bottom of the pot

10. Soup is almost dry, the fish samples up to the plate, the rest of the broth burned on the fire! The rest of the soup is thickened some dripping on the fish

11. Sprinkle with chopped scallions on it

12. The soup tastes good, clip the fish when dipped in a little soup to eat

Tips:

1. Bean paste is salty, so put less salt or do not put it, according to personal taste

2. Long cooking fish soup is fresh, so do not use high heat, small fire slowly dry soup

3.

3. like to eat spicy friends can cut a few dried chili peppers when cooking, or in the fish sheng up, put some green peppers red pepper shredded in the soup stir fry a few times, and then dripping in the fish more beautiful