Cooking Steps

1. 

   Step1:Sliced garlic and ginger, sliced green onion and coriander.

2. 

   Step2:Remove gills, viscera and inner black skin of crucian carp. Cut deep mouth on both sides. Marinate onion, celery leaves, cooking wine and ginger for more than ten minutes to remove fishiness. Milk can also be soaked in frozen refrigerator for more than two hours.

3. 

   Step3:Heat the pot with ginger. Prevent the fish from sticking. Pour in a large amount of oil. Add a handful of peppers. Fry the fish on both sides until yellow. Clamp out the oil control. After frying, it's usually wasted.. The key is to use a bad oil. So I don't care.

4. 

   Step4:In another pot, add a little good oil. Add two or three pieces of anise, cinnamon, and then deep fry the shredded scallion and add the bean curd Stir fry taro. Add fish twice. Add cold water to the fish.

5. 

   Step5:Add garlic and ginger. Add a little vinegar after opening. Salt right amount. Can cover the pot. Ten minutes to join the onion Festival cilantro. A little juice out of the pot. Add starch water to thicken the sauce.