1. Wash the green onion, ginger, and garlic for later use, and wash the crucian for later use
2. Pour in the right amount of oil, add salt, and let the crucian carp back and forth to be scorched after 70% to 80% heat. Eighty-nine mature fished out for use.
3. Add the remaining oil to the chopped peppers and garlic, and the aroma can be taken out and put in a bowl for later use. Pour the charred crucian carp into the distilled grains, add an appropriate amount of water, cover the pot and simmer for three minutes. Then add the fried chili and garlic, stir fry, add a spoonful of salt, add green onion and ginger, stir fry out of the pot.
Tips:No picture, remember the steps. Go try it next time.
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