Cooking Steps

1. 

   Step1:Shredded green and red peppers, shredded ginger, chopped garli

2. 

   Step2:Remove scales, gills and intestines of Carassius auratus. Wash and set asid

3. 

   Step3:Put some oil into the frying pan. Heat it to 80% heat. Change to medium heat. Fry the crucian carp until both sides are golden

4. 

   Step4:Open the fish. Put in green and red peppers and ginger and garli

5. 

   Step5:Add two spoons of salt, one spoonful of cooking wine, two spoonfuls of bean paste, one pot of vinegar, a little water, and simmer for 58 minutes on a low heat

6. 

   Step6:When the water is almost dry, add a small amount of chicken essence, and you can start the pot and put it on the plate