Cooking Steps

1. 

   Step1:Crucian carp is the best size of four or two. I don't know why it's all eight or two now.. It's like a carp.. Take the killed crucian carp home, wash it with flowing water, drain the water and marinate it with cooking wine for two hour

2. 

   Step2:The time to marinate the fish can be cut into small fragrant onion, garlic and ginger. spare. I didn't cut it like that... It's better to chop.

3. 

   Step3:Minced chili powder, cumin, chicken essence, sugar, black pepper, pepper, spread first and then some at the bottom of the bowl.

4. 

   Step4:Then put some of the minced onion, ginger and garlic in the bowl and add cooking wine, soy sauce, barbecue sauc

5. 

   Step5:Grasp well. spare. Onion, ginger and garlic can also be seasoned.

6. 

   Step6:Dry the pickled fish with a kitchen towel.

7. 

   Step7:Because the fish is too big. It's better to cut a few knives on the fish to taste or fry.

8. 

   Step8:Then you can put the onion, ginger and garlic in the fish belly. In fact, the onion, ginger and garlic can also be seasoned. Add it directly to the belly of the fish.

9. 

   Step9:Put the fish in the fresh-keeping box after adding the onion, ginger and garlic. Put the remaining materials on the fish evenly and marinate for more than 24 hours.

10. 

    Step10:Rub the pot with ginger. Or sprinkle some salt evenly on the wall of the pot. To prevent sticking.

11. 

    Step11:Heat the oil over medium low heat until it bubbles. Let the fish down. Wait for the upward side to turn golden yellow or the gills of the fish to rise up, just like the gills in the picture rise up on the opposite side. Look at the size of the fish.. It's about five minutes. Don't turn the fish often in the middle.. Meat will scatter.

12. 

    Step12:The crucian carp I bought this time is too big and fat. When changing the knife, cut it from top to bottom. The fish on it is too thick to fry. The surface is also sticky with spices and onions.. The skin will be black.. If the crucian carp is three or four Liang, it won't be like this because it will be ripe soon. The onion, ginger and garlic in the fish belly can also be eaten together...