1. Clean the internal organs and black film of the crucian carp. Use kitchen paper to soak up the water. Make a few knives on both sides and apply a little salt to marinate for a while.
2. Heat oil and add a few slices of ginger until fragrant, then remove the ginger slices and leave the oil.
3. Fry the crucian carp until golden on both sides, and then set aside.
4. Add ginger slices and garlic in order to heat oil and sauté.
5. Half a pack of tomato juice in this kind of packaging is enough. Stir-fry the tomato juice over a small fire for a while.
6. Add the right amount of boiling water, not too much, a bowl of boiling water like a household rice bowl.
7. Put the fried crucian carp into the pan, and pour the tomato juice on the fish with a spatula.
8. Turn on the fire and spray the cooking wine to let the cooking wine evaporate to the fishy smell.
9. Add an appropriate amount of soy sauce, one or two spoons, and measure by yourself according to the size of the fish.
10. You can add more or less white granulated sugar according to the taste of yourself and your family.
11. Sprinkle a little bit of salt evenly, as it has been salted before. Continue to pour the soup on the fish, don't turn the fish, it is easy to turn over. Simmer on low heat for 10 minutes to taste, then high heat to collect juice.
12. Sprinkle with chopped green onion and garnish.
Tips:Tip 1: Fry the fish with a low fire, so that the fish skin will not stick to the pan. Tip 2: Open the fire and spray cooking wine to get rid of the fishy smell. Tip 3: When cooking the fish, keep pouring the soup on the body to make it more delicious. I wish you all a good cooking! Happy family!
