Cooking Steps

1. 

   Step1:Buy back crucian carp and wash it. Put in cooking wine, salt, pepper, ginger slices, pepper, onion. A little cooking oil taste for 20 minutes to half an hour.

2. 

   Step2:Preparation - cut ginger into small pieces, celery, onion and agastache into small pieces, pickled ginger and sea pepper into small pieces, pickled green vegetables into small pieces, a spoonful of bean paste, salt and sugar are ready for use.

3. 

   Step3:Put cooking oil in the pot. It can submerge the amount of a fish. After the fire is hot, change the heat to a small one. Drain the tasty fish and fry it in the pot. Fry until both sides turn yellow, and then you can fish it out. (forgot to take photos

4. 

   Step4:When the fish are out, fry them with the oil left in the pan. Put a small spoon of sugar first. Put chopped garlic, ginger, a small handful of prickly ash, bean paste, a little salt, celery and a small part of cablin leaf into the foam. Stir fry until fragrant. Pour in some water. Make soup. After boiling, pour the fried fish into the soup and cook over medium heat. The soup just covers the crucian carp. (too busy and disorderly. I didn't take photos

5. 

   Step5:Cook for five to seven minutes. Remove the crucian carp from the bowl. Add some raw and old soy sauce and a little vinegar to the remaining soup. Thicken the sauce and collect the juice. Put in the green onion and the remaining agastache leaves (add some chopped red millet peppers if it's spicy). Stir fry for a few times. Turn off the heat. Pour the juice evenly on the crucian carp.