Ingredients:

About 500g of beauty crucian carp, pig fat oil, ginger, garlic and onion, millet and spicy, hot pot bottom material, Pixian watercress, green pepper and dried pepper.

Prepare:

1, clean the killed crucian carp (note that the black stuff, gills and various internal organs in the belly of the fish must be removed and cleaned, otherwise the smell will be heavy).

2. Add half a spoonful of salt, three spoonfuls of cooking wine, onion leaves, ginger slices and half a spoonful of pepper to make a massage for the mermaid and marinate for fifteen minutes.

3. Dry the salted fish with kitchen paper (to prevent the water from flying around with the angry oil), put the oil in a hot pot (the oil is boiled in a hot pot, and the fish is not easy to stick to the pot), and fire it to 80% oil temperature. Stir-fry the fish on both sides golden (the crucian carp has many thorns, so it is crispy when fried, and the fishbone becomes crisp when chewed, so it is not easy to get caught).

Practice:

1, wash the pan again, heat the pan to boil oil, add pig fat and oil particles, and stir-fry lard (lard and dishes with strong smell are a natural pair). Stir-fry ginger, garlic, millet, spicy, watercress and hot pot bottom materials into red oil.

2, add half a bottle of beer, add a spoonful of oil consumption, a spoonful of chicken essence, half a spoonful of sugar to taste, add fish, medium and small fire, and cook on both sides for five minutes to make the soup taste.

3. Add half a spoonful of old vinegar and mix well. Collect the juice on high fire. Drain the water vapor to leave only red oil, sprinkle with chopped green onion and coriander, and start the pot.