There are two points on the basis of how we make spineless crucian carp. The first point is our knife skills. We first clean our crucian carp, then remove all the scales on its back and put it on the On the cutting board at home, we then started to change the knife. We first started to change the knife from the tail of the crucian carp, and cut it horizontally on the back of the crucian carp one after another. The gap in the middle should not exceed 5 mm. If the cuts are more dense, Naturally, it is the best. We should pay attention to our crucian carp. The backbone of the fish must not be cut off. In this way, the small spines on the crucian carp will be chopped off. There will be more spines on the tail of the fish. You can pay attention to this. Chop finely when cutting.

Then there is our cooking skills. We heat the oil pan first, and then coat our pan with ginger, so that when we fry the fish, our fish will not Stick to the pan, and after frying, take out the fish, add bean paste to the pan to stir-fry until fragrant, then add our onions, ginger, and garlic to stir-fry, then add a small amount of sugar, and a little light soy sauce, Dark soy sauce, chicken essence, if you feel it is too slow, add some water to avoid being too salty, then put the fish in until the fish comes out of the pot.