Cooking Steps

1. 

   Step1:Remove the belly and wash the crucian carp. Put a little salt on the fish. Add the cooking wine and ginger. Marinate for 20 minutes. Remove the smell.

2. 

   Step2:Hot oil from the po

3. 

   Step3:Add crucian carp (reduce oil splashing) to the wall of the pan. Fry for one and a half minutes, then turn over and fry the other side. Fry until both sides are later, golden yellow, about three minutes later, then fish can be lifted and put aside.

4. 

   Step4:Continue to fry the fish oil, add onion, ginger, garlic, chili and other ingredients, stir fry for a few times.

5. 

   Step5:Turn down the heat. Add the red bean sauce, oyster sauce and plum blossom. (I use the Salted Plum here. If not, just add a little salt. Don't use too much salt. Douban sauce is salty. And salt has been used for salting fish) stir fry for one minute over low heat. Make sure you keep the fire down, or the bean paste will burn easily

6. 

   Step6:Put the freshly fried fish into the pot. Add some cooking wine and water. It's ok if the water doesn't reach half of the fish's body. Simmer for three minutes.

7. 

   Step7:When you open the lid, you don't need to turn the body of the fish during the cooking process (it's easy to spoil the fish if the technology is not good. It's better to keep the whole fish out of the pot). At this time, you can use a spoon to pour the juice on both sides to the surface of the fish to make the surface more tasty. You can continue to simmer for about five minutes. Collect the juice.

8. 

   Step8:Turn off the fire when you receive a third of the cooked fish.

9. 

   Step9:A stewed crucian carp with perfect color and fragrance is out of the pot