Cooking Steps

1. 

   Step1:Clean the crucian carp. Slice the back. Marinate for more than half an hour.

2. 

   Step2:Cut the ginger and garlic into small pieces. Shred the pickled peppers for later use.

3. 

   Step3:Shred the agastache leaves for later us

4. 

   Step4:In a hot pot, fry the crucian carp in cold oil until golden on both sides. Add in the cooking wine, ginger, garlic, bean paste, dried pepper and stir fry until fragrant. Then add soy sauce, add water and simmer for about 20 minute

5. 

   Step5:Then fish out the crucian carp. Add the remaining soup and agastache to boil the hook water starch. Seasoning with chicken essenc

6. 

   Step6:Pour the soup on the crucian carp.