Accessories: cooking oil 15g, soy sauce 3g, soy sauce 3g, ginger 20g, garlic cloves 20g, black pepper 2g, bean paste 10g.

1. Prepare fresh crucian carp (other fish can also be used) and clean it up.

2. Draw a few lines on the back of the fish with the inclined knife edge, which is not as deep as the fish bone. You can put a little salt on it according to your personal taste, so that the fish won't stick to the pot when frying, and the fish will be tight and won't break after cooking.

3. Prepare bean paste, wash ginger and garlic, and cut into sections for later use.

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

5. Pour in 1/2 tablespoons of soy sauce.

6. Add black pepper.

7. Preheat the pot and pour in cooking oil; When the oil temperature rises, pour in ginger slices and moisten the pot.

8. Put the ginger aside, dry the water on the fresh fish and put it in the pot.

9. Fry on medium and small fire until both sides are slightly yellow. When frying fish, don't flip it at will. You can pick up the wok and shake it gently. When you feel that the non-stick wok of the fish can be loosened, you can turn it over and fry it.

10, pour cooking wine (beer, yellow wine or vinegar), immediately cover it, and let the evaporated gas remove some fishy smell.

1 1, and pour the prepared flavor juice at one time.

12, simmer for 2 minutes (whether to add salt is adjusted according to the salinity of the selected sauce).

13, pour garlic cloves and adjust the taste (other seasonings can be added according to personal preference).

14, fire juice.

15. Serve (you can decorate with your favorite fruits and vegetables).