Cooking Steps

1. 

   Step1:In the morning, I went to the market to buy the local crucian carp in the river. It's not big. The Carassius auratus is soft and easy to disperse. It's the native crucian carp that doesn't help to kill. I want to kill myself.

2. 

   Step2:Handle the crucian carp of the size of palm and then cut it obliquely. Put it in this retro basin. Ha ha. There are many antique ones in my family. Marinate with salt pepper cooking wine for half an hour.

3. 

   Step3:Dice Chaotianjiao. Shred chives and ginger. I forgot to take photos here. 1-pickled peppers, garlic and ginger slices. You can cut it any way you like. (but not too much pickled peppers. Because it's fresh pepper. Too much pickled peppers will suppress the flavor of Chaotian peppers) 2 - pour in canola oil and add a little lard in the pot. It can also be dispensed with. 3 - when the oil is 80% hot, put Pixian bean paste first, then cut the pickled peppers, prickly ash and a little bit of dried peppers. Salt. MSG. (some like to add pickles. You can also add a single as much as possible

4. 

   Step4:Stir fry the crucian carp in a small fire after adding water and boiling it. Cook the fish over low heat.

5. 

   Step5:5-stewed Pleurotus and put on a plate 6-boiled crucian carp Four point five It's about ten minutes later. Pack 7 - fish, eggs and fish in the remaining soup. Two point three Fish out 8 minutes later - pour in leek and ginger.

6. 

   Step6:Just pour it on the fis

7. 

   Step7:Is it good to have appetite. I like to eat fish and eggs. I'll make a fish and eggs one da