Ingredients: 600g crucian carp.

Seasoning: 2 green peppers, 6 dried peppers, 6 garlic, ginger 1 piece, salt, cooking oil and cooking wine.

Cooking steps:

Step 1: Clean the ingredients, slice the green pepper, shred the ginger, pat the garlic into pieces, and cut the dried pepper into sections for later use.

Step 2: Clean crucian carp, add salt and cooking wine and marinate for 20 minutes.

Step 3: Rinse with clear water after pickling, and control the water to dry for later use.

Step 4: Pour the cooking oil into the pot, and when the oil is hot, add the drained crucian carp, and stir it with low fire to fry it golden on both sides.

Step 5: Pour oil into another pan, heat it, and then pour the prepared soy sauce, ginger and garlic into the pan.

Step 6: Pour in the prepared dried chilies and green peppers, stir-fry with low fire to give a fragrance,

Step 7: Pour the fried crucian carp into the pot, add salt and cooking wine, and stir it gently and evenly over high fire.

Step 8: Take out the pan and put it on the plate, and enjoy the fried crucian carp.

Cooking tips:

1, crucian carp should not be scaled, and it is highly nutritious after frying.

2. The curing time can be longer to make it taste better.

3. Wash the pickled crucian carp with cold water before cooking to avoid being too salty.

4, the oil temperature should be properly controlled to avoid frying.

Dried crucian carp is crispy outside and tender inside, and tastes spicy. More importantly, the dried crucian carp, fishbone and fish scales are not only edible, but also have certain nutritional value. It is a very appetizing and delicious home-cooked dish.