Cooking Steps

1. 

   Step1:Clean the crucian carp. Especially the black membrane in the fish's abdomen. Be sure to scrape it clean. Mix the 1 tablespoons of cooking wine, 2 tablespoons of soy sauce and 3 tablespoons of vinegar evenly in a large bowl. Drain the crucian carp and put it into a bowl and mix with the marinade. Refrigerate and pickle for more than 2 minutes

2. 

   Step2:Cut ginger, garlic and shallot, wash them, peel them and cut them into pieces for use

3. 

   Step3:Take out the marinated crucian carp and drain the marinade. Dry the fish with kitchen paper

4. 

   Step4:Heat the wide oil in the pot to drain the crucian carp. Fry the crucian carp in the way of half frying and half frying until both sides are crispy yellow, then fish out. Control the oil for standby

5. 

   Step5:Heat up a clean pot and add some oil. Stir fry garlic and ginger in medium and low heat. Add 3 tablespoons soybean paste, 1 tablespoon wine and 1 tablespoon sugar and stir well. Add 1 small bowl of high soup (or water) and stir slightly, then boil in high heat

6. 

   Step6:Put the fried crucian carp into the pot. Mix it with the sauce and simmer on a low heat. When the soup is concentrated and the crucian carp is cooked to taste, sprinkle the chopped green onion on it. Start the pot and dish.