Cooking Steps

1. 

   Step1:Usually, I don't shoot every step of the process, because I don't know what the final product is. I want to make a picture for my first fish. The steps are as follows - everything in the belly of each little crucian carp should be emptied, especially the black film. This thing doesn't go to the fishy smell. Except for fish bubbles and roes, the gills should be cleaned up. The place where the mud and mud gather. In order to taste, you can cut two knives obliquely on the back of the fish. Then put some salt on the belly and the skin of the fish. At this time, you can cut ginger, garlic (beat and cut again), red pepper and green pepper. Put more oil in the hot pot, shovel out the ingredients in the oil, and then start to fry the fish. I use the smallest fire. Fry slowly. Fry until both sides are slightly yellow, and then pour the ingredients into the pot together. Put a small half bowl of water, pour some white wine, open the fire, turn the heat to a small fire, put salt, and then simmer. There is no cooking wine, white vinegar, coriander or garlic leaves at home. I don't want to worry about it. Recently, I found that meat is becoming more and more unsavory. So I started to work on fish. Rookies should work hard.