Cooking Steps

1. 

   Step1:Clean up the internal organs of the small crucian carp. Put them into the basin and marinate for more than 1 hour after cleaning. Marinate - pour in cooking wine, salt, soy sauce, ginger slices, drum oil, monosodium glutamate.

2. 

   Step2:In the oil pan, fry until golden on both sides. Drain.

3. 

   Step3:Put sugar in another pot. Stir fry until melted.

4. 

   Step4:Add the minced garlic and stir fry it to make it fragrant.

5. 

   Step5:Pour the fish in the pan and stir well.

6. 

   Step6:Stir evenly and then put in a scoop of soy sauce and chilli ash (here, because there is no chilli ash, use dried chilli powder instead) cumin powder. Stir evenly all the time and leave the pot.

7. 

   Step7:After cooling, put it into the bottle. Put in 3 tablespoons of hot oil (the oil should be hot and put in the cool oil). Cover and keep for 34 days, and then it can be eaten (put in the place with normal temperature)