Cooking Steps

1. 

   Step1:Two Carassius auratus. Scrape off the scales after knocking faint. Buckle off the gills. Open the belly. Take out the internal organs. Remember not to break the gall. Put a flower knife on the back of the fish (don't hit the belly). Put it in the bowl for standby.

2. 

   Step2:Take another bowl. Add some ginger slices, onion sections and cooking wine. Squeeze out the ginger juice by hand. In the crucian bowl, add some salt and onion and ginger juice. Mix well. Put the onion and ginger into the belly of the fish. Marinate for 10 minutes. After 10 minutes, hang up the fish with a hook and dry the skin in a ventilated place.

3. 

   Step3:After the surface is air dried, remove the fish and put them on the plate for standby. Ginger right amount. Cut into shredded ginger for use. Appropriate amount of millet pepper. Cut into chili rings for use.

4. 

   Step4:The pot is hot. Remove the right amount of oil. Light the pot. Turn the small heat. Put the crucian carp into the pot. Turn the pot. First fry one side yellow. Then turn the other side yellow. Then turn the other side yellow. After turning the other side several times, fry the crucian carp yellow and fry it until fragrant. Make it spare.

5. 

   Step5:Add shredded ginger, minced garlic, millet and pepper rings and bean paste into the pot. Stir fry together. Stir fry until fragrant. Add crucian carp. Add some water. Add some pepper and soy sauce. Light fire. Pour the soup on the fish while burning. Turn the fish over. Pour the soup on the fish while burning. After the two sides are fully burned, add some chicken essence. Collect the juice in high fire. Sprinkle with Scallion when the soup is suitable. Delicious.

6. 

   Step6:Finished product drawin