Cooking Steps

1. 

   Step1:The crucian carp is bought back and washed. The back is cut with an oblique knife. Marinate with ginger, salt, pepper and cooking wine for more than 15 minute

2. 

   Step2:Pickled peppers, pickled ginger and pickled vegetables. It's made by myself. I always use pickles as pickles. I can't use anything else. Adding some pickles (pickled radish, etc.) will make this dish more deliciou

3. 

   Step3:Cut up the pickles for later use. I've also prepared some fresh green and white peppers (if you don't have them, you can use dry peppers. Don't be too many, so as not to grab the taste

4. 

   Step4:Put more cooking oil in the pot than usual and heat it (the oil temperature should be about 8 points, that is, it should not be too low. Otherwise, the fish skin will stick to the pot). Fry the crucian carp and change its color on both sides

5. 

   Step5:This is agastache. Separate the leaves from the stems and cut them into pieces for later use

6. 

   Step6:The oil after fried fish is heated. Add a little Douban and chopped garlic, pickled peppers and other small fires to fry to produce fragrance (I add a little sugar to freshen it). Add some salt and a little soy sauce according to the salt degree of Douban. Then add the chopped huoxianggan to fry

7. 

   Step7:Pour the fried fish into the pot. Add a little water (no more than the body of the fish.) the amount of water can cook the fish and then soak it. Too much water will not taste fresh. Cover and boi

8. 

   Step8:Add 2 / 3 of chopped agastache leaves to stew. Look at the size and quantity of the fish. Cook for about 6 minutes. When you are about to leave the pot, taste the salt (not enough to add). Then add the remaining agastache leaves.

9. 

   Step9:The delicious and appetizing crucian carp is ready. With the inherent fresh air of Agastache, open your taste buds. Plus the sweet and delicious Carassius auratus. Delicious without taking away the flavor of the ingredients.