Main ingredient: 900g of crucian carp

Accessories: 15g of cooking oil, 3g of soy sauce, 3g of dark soy sauce, 20g of ginger, 20g of garlic cloves, 2g of black pepper, 10g of doubanjiang (bean paste)

1, ready for fresh crucian carp (other fish can also be), clean up.

2, tilt the knife in the back of the fish cut out a few mouth, the depth is less than the fish bone for good. According to personal taste can be appropriate to smear a little salt, this treatment, the fish in the frying process will not stick to the pan, the fish will also tighten some of the cooking will not be broken.

3, ready bean paste, ginger, garlic cloves clean, cut a good spare.

4: Add 1/2 tablespoon of dark soy sauce and 2 tablespoons of cold water to dilute the bean paste.

5: Add 1/2 tablespoon soy sauce.

6: Add black pepper.

7: Preheat the wok and pour in the cooking oil; when the oil is hot, pour in the ginger slices and moisten the wok.

8: Set aside the ginger, dry the fresh fish and add it to the pan.

9, medium-low heat frying until light brown on both sides. When frying the fish, don't flip it around. You can pick up the frying pan and shake it gently, feeling that the fish can be loosened without sticking to the pan, before you can turn it over and fry it on one side.

10, drizzle the wine (beer, wine or vinegar can be), and immediately cover the pan with a lid to allow the evaporating gas to remove some of the fishy flavor.

11, one at a time, pour in the seasoned flavor sauce.

12, simmer for 2 minutes (add salt or not according to the selected sauce saltiness to make appropriate adjustments).

13, pour in the garlic cloves, seasoned (according to personal preference, you can add other seasonings).

14, large fire juice.

15, dish for plate (can be garnished with favorite fruits and vegetables).