My husband is fond of fishing. Although I feel that he is very hard, I am relieved to see him chasing after his fish. This time I came back and said excitedly, my wife and I have caught a lot of golden crucian carp. Although I haven't seen any golden crucian carp, it must be good to hear him say that. Come on. Let's have a taste of it.
Step1:Two fresh fish were alive. I kept them cold for two or three hour
Step2:Six or seven pieces of Chinese prickly ash, two pieces of anise, two pieces of fragrant leaves, one piece of ginger, one piece of sliced scallion, two pieces of garlic, simply pat the skin, do not need to cut a few pieces of dried peppers, but do not put them
Step3:I cut the pork skin into 4cm cubes. I use a piece of meat that is 10cm square and not weighed. I can control the hot oil in the pot by myself. Under the heat, I stir fry the meat skin until it is golden. Put the crucian carp in the pot and fry it on a small heat. The meat skin will be spread on the bottom for a while and then put the ginger, onion, garlic, aniseed, pepper and Xiangye. Put a little cooking wine and then put the vinegar, sugar and soy sauce in turn. Put a big spoon of Haitian sauce into the pot and light it if the water is less than the fish meat Stir gently and don't stir the fish. Because there is soy sauce and the sauce is enlarged, you can put a little salt or stew without the lid. 15 minutes after the fire, see how much soup there is in the pot. Change the heat and simmer until there is little soup. Don't paste i
Step4:Put some coriander on the plate and decorate it with fragrant sauce and crucian carp. A bowl of white rice. Don't want fresh ones.
Cooking tips:I've been refrigerated for a few hours, and I've got skills in cooking delicious fish.