Cooking Steps

1. 

   Step1:Kill and clean up the fresh crucian carp (if there are fish seeds in the belly, take out the fish seeds. Otherwise, it will burst when frying in the oil pan

2. 

   Step2:In a large bowl, add 25g ginger powder, two teaspoons salt, 30g cooking wine and 30g vinegar. Mix well and marinate for 1 hour

3. 

   Step3:Take 25 grams of ginger and 30 grams of shallot, cut them into small pieces and set aside

4. 

   Step4:50g vinegar, 30g sugar, a small amount of chicken essence and pepper. Mix them into flavor juice. Set aside

5. 

   Step5:Put half of the oil into the frying pan. When the heat is 60%, turn to medium heat. Drain the marinated crucian carp juice and fry it in the oil pan

6. 

   Step6:When the two sides of the fish are burnt yellow, turn off the fire and drain the oil

7. 

   Step7:Leave a small amount of base oil in the pot. Cook it hot. Put in the ginger powder to choke the pot. Then pour the flavor juice into the pot. Add 60 grams of clear water. Boil over high heat

8. 

   Step8:Put the fried crucian carp into the pot. Stir evenly. Put in the juice over low heat until the flavor juice is almost dried. When it is in the form of syrup, stir fry the crucian carp in the pot gently without stopping, so that the surface is evenly stained with sugar and vinegar juice. Then turn off the fire. Sprinkle the scallion on the plate.