Cooking Steps

1. 

   Step1:Clean the crucian carp. Open the fish with a knife. Marinate it with two spoonfuls of cooking wine for 15 minutes to remove the fishiness. Shred the ginger. Slice the shallot head. Shred the shallot leaves. Pat the garli

2. 

   Step2:Beat the flour on the fish. Beat it evenly. Then heat the oil (the oil needs to be very hot and the fish won't stick to the pot). Fry the fish in a small heat until they are golden on both sides, and then put them in reserve

3. 

   Step3:Leave a little oil in the pot. Stir fry ginger, garlic, pepper, bean paste and shallot first, then put in the fried fish. Add two spoonfuls of cooking wine, add in the crystal sugar, add boiling water to 2 / 3 of the fish body. Put in the chicken essence of the old soy sauce, and then simmer for 15 minutes

4. 

   Step4:Put the crucian in a plate. Leave the juice at the bottom of the pot and stir fry some shallots to collect the juice. Drizzle the fish. Sprinkle the rest of the shallots. Put two pieces of cilantro leaves and you're done... There is no need to put salt in the whole process. Bean paste, raw soy sauce and old soy sauce are all salty, and then salt will be salt