Ingredients: a few live crucian carp (about 50g/ piece), a large piece of ginger, garlic cloves, Chili powder, cumin powder and chopped green onion.

Seasoning: proper amount of oil and salt, two spoonfuls of cooking wine, one spoonful of soy sauce and one spoonful of oyster sauce.

Exercise:

1. Cut the belly of small crucian carp with kitchen scissors, then marinate it with salt and cooking wine for one hour, turn it every 10 minute, and marinate evenly;

2. Chop garlic cloves and cut ginger into thick slices;

3. Heat the oil in the pot to 60% heat, first add ginger slices, then fry the salted and drained small crucian carp together, turn to low heat and slowly fry until the crucian carp is golden and crisp, and take it out;

4. Cook a little oil in another pot, saute minced garlic and Chili powder, spray soy sauce, add a little beaten juice, pour oyster sauce to collect juice, pour fried crucian carp, sprinkle cumin powder and sprinkle chopped green onion.