1. Cut the crucian carp with a flower knife on both sides, wipe with salt, put ginger in the gap of the flower knife, raise the fish properly, and let the water dry!
2. Wash the basil leaves and cut into sections!
3. Cut most of the garlic into minced garlic, and cut the small peppers into small circles!
4. Cut the remaining ginger into slices and pat a small portion of garlic for later use!
5. Put a large piece of ginger when the pan is dry first, then add oil to heat it, and put in the remaining large piece of garlic! Fry the fish until it is almost cooked! (If you have technology, you can cut it to golden brown on both sides) Slowly fry on low heat! Pick up the fish and wash the pot!
6. Put a little oil to heat, pour the garlic and chili, add light soy sauce (note that the garlic can not be fried black, you can get 2/3 of the pot when you smell the fragrance), put the fish in the remaining 1/3 of the hot oil, Add a small bowl of water, add a small amount of cooking wine and light soy sauce after the water is boiled for coloring! Until there is no water in the cooking pot
7. After checking that the fish is cooked, start the pan and pour in the fried 2/3 garlic chili hot oil. A perfect braised crucian carp is ready! ! Of course this perfection is what I think! ♨️
8. This photo hasn't been photographed, it feels ugly, but delicious! Hee hee
