1. After washing the fish, put a little salt, put pepper and ginger slices and appropriate amount of rice wine to marinate for 2.30 minutes
2. Finely chop garlic, ginger, onion, cut green onion, pour a little sprouts and set aside
3. Chop the sauerkraut and set aside
4. After wiping the marinated crucian carp, put the sliced yellow onion and ginger in the belly
5. Pour the egg liquid into a bowl to adjust, and then pour it on the fish. Spread the egg liquid evenly to protect the skin and meat from being fry, and it is more delicious
6. Pour enough oil in the pot, after boiling, add the fish with egg liquid, and fry it on a low fire
7. After turning it over, change to medium heat until the fish is browned and you can start the pot
8. Pour in a frying pan, garlic, ginger, pepper, green onion, bean paste, sauerkraut, sprouts, and stir-fry
9. Stir-fry it fully to give off a fragrance, and pour in a proper amount of soy sauce and pepper oil, etc.
10. Pour in some water
11. After the water is boiled, add the previously fried crucian carp
12. Simmer on medium heat for two or three minutes, pick out the crucian carp and serve on a plate
13. Put the chopped celery and green onions in the pot, stir fry the huoxiang for a few seconds, pour all the soup on the plate of crucian carp.
Tips:Huoxiang is a kind of coriander used in Sichuan and Chongqing families. This can vary from person to person and local conditions should be seasoned with a little coriander.
Because there are sauerkraut and bean sprout bean paste, there is no need to add salt
