First of all, we prepare a few fresh crucian carp, remove the scales and internal organs, and clean them for later use. It is best to kill and cook crucian carp now to ensure its taste and umami flavor. Troubled students can be handed over to the stall owner for handling. It is best for students to remove the black film from the fish belly when cleaning, because most stall owners will ignore this step. After cleaning, the next step is to change the knife. First, draw a word knife on the crucian carp with a corner of the kitchen knife. The purpose of this step is to facilitate tasting. Remember, students, don't cut the flower knife too deep, or the crucian carp will break easily when it is on fire. The next step is to prepare auxiliary materials. Prepare a large piece of ginger, pat the plate and chop it up for use. Prepare a few shallots, cut the shallots into small pieces for use, and cut the ends of the shallots into longer pieces for use. Prepare a proper amount of garlic, pat it evenly and chop it for later use.
Second, prepare a few millet peppers and chop them for later use. Prepare an appropriate amount of 2 Jin strips and chop them for later use. Students remember to chop the pepper and fry it a few times, so that it is easier to burn and smell when cooking. Prepare appropriate amount of ginger and cut it into filaments for later use. Prepare an appropriate amount of coriander and cut it into small pieces for use. It is also necessary to separate the root from the tail, and finally prepare a proper amount of pepper to enhance the taste. The next step is to start making. First, we heat the pot. After the pot is heated, we add a proper amount of base oil, which can be more appropriately. Then we heat the oil to 50%. After the oil temperature is heated, we add the prepared ginger onion and coriander and stir-fry until fragrant. Add the prepared flowers and peppers halfway. Then turn to medium heat and blow the head until it blows. Turn around and stir fry, and add some water. Then add a proper amount of soy sauce to color, and start seasoning after the six flavors are boiled. Add a proper amount of edible salt, a spoonful of sugar and a little pepper to the pot. Remember, students, the salt in fish soup must be slightly heavier, otherwise it will smell fishy if it is not salty enough. Add half a spoonful of light soy sauce and old soy sauce.
Third, after adjusting the taste, put the processed crucian carp into the pot and cook the crucian carp on low heat for one minute. After one minute, add chopped pepper and garlic. Then continue simmering for five minutes. The purpose of this step is to put the host in place. By the fourth minute, add two spoonfuls of monosodium glutamate. Students who don't like it can also complement each other. Then put the shredded purple ginger into the pot. Boil shredded ginger for one minute, then add the onion. After cooking for a few seconds, you can take out the crucian carp and set it on the plate. Then add a proper amount of fish soup to drown the crucian carp. Finally, heat the oil and pour it on the crucian carp, and a spicy and burnt crucian carp will be ready. Let's start the technical summary. First, it is best to choose smaller crucian carp or coated crucian carp, and the black film must be cleaned when slaughtering, otherwise the smell will be heavy. Second, the production of laver needs to use more pepper, ginger, onion and garlic, and then make it taste by slow cooking, and you can't add bean paste or pickled pepper, otherwise it will compound and weaken the burnt taste.