The first step of braising crucian carp: pay attention to cleaning the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of fish.

The second step of braising crucian carp: cut the knives on both sides of the fish-this will make it easy to taste.

The third step of braised crucian carp: because the fish is small, you don't need to cross it, just cut it obliquely with 3 knives-be careful to cut the meat obliquely, not straight!

The fourth step of braising crucian carp: smear some salt evenly on both sides of the fish, and even take some in the abdominal cavity to make a little taste in the early stage! I don't like some methods of dipping powder, because I think it destroys the taste of fish skin!

Braised crucian carp step 5: put the prepared fish on a plate, with shredded ginger, shredded garlic, dried Chili and some green onions! Several colors look good together!

Braised crucian carp step 6: take the pot. After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense.

Step 7: Braised crucian carp: When the onion and garlic turn into Huang Shi, you can remove the ingredients for later use. Special attention should be paid to red peppers not to be fried black, which is not beautiful.

Braised crucian carp Step 8: Fry the fish with the remaining oil! The oil temperature is 6 minutes.

The ninth step of braised crucian carp: it can be slightly yellow on both sides or slightly fried! Be careful when turning over the fish. If you break it, you will break the pot.

Step 10: Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it with oil, so the whole family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step of deodorization and dyeing!

The eleventh step of braised crucian carp: add the previous ingredients and burn them together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating!

Braised crucian carp step 12: add a spoonful of bean paste, which is my favorite ~ ~ My hometown basically uses homemade red pepper sauce!

The thirteenth step of braised crucian carp: burn it for a while, and the fish will be cooked. It will easily destroy the shape after a long time!

Braised crucian carp step 14: now put the fish on the plate and sprinkle with onion leaves-do you think this is done?

Braised crucian carp Step 15: There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

The sixteenth step of braised crucian carp: the last process-pouring soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!