Cooking Steps

1. 

   Step1:One crucian carp. Wash the fish. Remove the internal organs. Scrape off the black spots in the belly. There is no smell of mud. Use a knife to slash the fish (as shown in the picture) and sprinkle with ginger and scallion. Drizzle with yellow wine. Marinate for ten minutes to remove the fishy smell.

2. 

   Step2:Cut the red pepper into strips, ginger slices, scallion slices and small red pepper slices for standby.

3. 

   Step3:When the oil is 80% hot, put down the salted fish. (do not wash the salted fish. Rice wine can make the fish more delicious. When frying fish, don't always turn it. The fish is easy to break. You can shake the pan properly. Let the fish not stick to the pan.) fry the fish until both sides are brown. You can put it on a plate for standby. Pour out some oil. Leave a small amount in the pan.

4. 

   Step4:Put down a tablespoon of Pixian Douban sauce. Then pour in the little red pepper. Stir fry until the Douban sauce changes color. Then put down the tomato sauce. Stir evenly.

5. 

   Step5:After the bean paste changes color, put more boiled water in a bowl. After the water boils, put down the fish, the shredded red peppers, the shredded ginger. Continue to boil the soup over high heat. During this time, turn over the fish once. Cook for about three minutes. Let the fish taste thoroughly. Finally, put down the scallions. Season with chicken essence.

6. 

   Step6:Done A kind of