Cooking Steps

1. 

   Step1:1. Clean the crucian carp. Remember to scrape off the black film inside the belly of the fish. Then cut the slanting knife on both sides of the fish. Evenly smear a little salt and raw meal on the fish. The purpose is not to stick the pot when frying. Then marinate for about 10 minutes.

2. 

   Step2:2. In the process of fish pickling, cut the red pepper, shallot, ginger and garlic for standby. Prepare one more piece of ginger. Cut it into a large piece and use it to wipe the bottom of the pot until the ginger surface is slightly black. This is particularly easy to use. Let the fish not stick to the pot.

3. 

   Step3:3. Heat the oil in a hot pot. I use the rapeseed oil brought home from home. After the oil smokes, put the crucian carp into the pot. Shake the pot properly. Fry it until golden on one side, turn it over on the other side, and then fry it. Sprinkle salt on the fish. Fry the fish and add cooking wine and raw smoke.

4. 

   Step4:4. Put the chopped green onion, ginger, garlic and chilli into the pot and turn it a little. Add water and cook for a while. Add salt and chicken essence and continue to cook for a while, then you can get out of the pot.

5. 

   Step5:5. It's loaded abroad. The fish is complete and golden on both sides. It's Crispy on the outside and tender in the inside.