Tips: Step 1: Select materials. It is best to use very large carp or crucian carp with delicious meat and thick meat without thorns. Cut it into fried small fish with a width of 5cm and 3cm, so that the fish can taste better. Nowadays, it's very convenient, and you can ask others to help you clean up in the farmer's market or shopping mall. Step 2: Pickling: put the cut fried small fish into the adjusted pickling seasoning, stir and massage slightly to taste, and pickle for one night; (You can also put it in a plastic bag and put it in the refrigerator for a long time after mixing well.) Step 3: Blow dry, and put the salted fried fish in the shade and natural ventilation to air dry, not too dry, and save some water; This step must ensure the environmental sanitation, because the fish put outside to dry will attract rushing or birds, so be sure to pay attention.

Step 4: Pan-fry, adding a proper amount of oil, and gradually frying both sides of the dry fried fish until golden brown with slow fire; Don't use too much oil, simmer and fry slowly until the color turns golden. Step 5: Dry flat, first stir-fry the fragrant seasoning, then stir-fry the fish pieces with slow fire, and add the necessary sauce (salty, spicy, sweet and sour, but not too much) to make the sauce in the pot evenly wrapped on the fried small fish;

If you want the lotus root to be purple in color and not black, you can try the following aspects: lotus root should not be boiled for too long, and should not be put in the pot with pork ribs; You can cook the ribs first, and then add the lotus root after a while. After cutting the lotus root, put it in the boiling water in the pot and blanch it for 1min, and then fish it up for application. Cook soup in a porcelain pot. Because lotus root is produced in my hometown, lotus root is from specialty snacks to big ones. I like this kind of lotus root stewed for a long time, so I don't care if its color is dark.

The process of making delicious Ciba fish is as follows: First, the food needed is: one crucian carp, appropriate ginger and garlic, appropriate refined salt, appropriate sesame oil, pepper, soy sauce, sugar, rice wine and dried Chili. Chop the fish into small fried fish with a width of 5cm and put them in a small pot, and add appropriate shallots, pepper, ginger and dried Chili. Skillfully stir fry fish, massage them slightly, pour them into a closed glass container, and then pickle them in the freezer; Remove the fish, remove all the marinated condiments (requisition), and put the fried fish on the dustpan; Put the fish in the shade and air-dry with natural ventilation; Prepare other materials, soy sauce, cooking wine and vinegar, and then prepare some cooked sesame seeds; Wipe it with ginger slices in a boiling pot, and then add a proper amount of oil to the pot; Put in the dried fried small fish, and gradually kang both sides with slow fire; Take out the reservation after it is golden on both sides; Put the pickled seasoning into a pot and stir-fry it with slow fire to make it fragrant; Pour the fried small fish into the pot and stir-fry the fish pieces with slow fire; After drying and flattening, pour in the prepared juice, so that it is evenly wrapped on the fried small fish, and stir-fry the sugar before taking out the pot; Sprinkle cooked sesame seeds on it and stir-fry; When the juice dries out of the pan, a delicious Ciba fish is finished.