Step 1: After cleaning the crucian carp, use the kitchen paper towel to absorb water, then put it on the chopping board, cut it with a kitchen knife, then evenly spread cooking wine, sprinkle a little salt on both sides, and let it stand and marinate for a while!
Step 2: After cleaning the shallots, separate the shallots from the vegetables, cut the shallots into small pieces and put them on a plate for later use. Then cut the ginger and garlic into pieces, put them together with the shallots, and add 2 tablespoons of lobster sauce for later use!
Step 3: Add wide oil from the pan. When the oil temperature is 60% hot, put the pickled crucian carp into the pot and fry it over medium heat until golden and crisp. Try to fry the fish dry, but don't fry it, it will become bitter after frying, and it will not taste good then!
Step 4: Leave the bottom oil in the pot, then put the prepared ingredients such as ginger slices, garlic slices, scallion and lobster sauce into the pot, stir-fry with low fire, add 2 bowls of clear water after stir-frying, then add half a teaspoon of salt, add 2 tablespoons of soy sauce, add 1 tablespoon of aged vinegar, add 1 tablespoon of oyster sauce, then stir evenly with a spatula, and fire.
Step 5: After the soup is boiled, put the fried crucian carp into the pot, cover the pot, turn to low heat after boiling with strong fire, stew for 7 minutes, after 7 minutes, pour a little water starch when the soup is not enough, and then collect the juice with strong fire. When the soup is sticky, take out the crucian carp first, then pour the soup on the fish, and finally sprinkle with chopped green onion!