1. If there is black omentum on the inner wall of the carp belly, it must be washed
2. Marinate with a spoonful of cooking wine and a spoonful of salt for 15 minutes and then mash with flour
3. Add lard and salad oil and cook until 80% hot. Fry the crucian until golden brown on both sides. Remove
4. Add pickled pepper, pickled ginger, garlic, green onion, pepper, and Pixian Douban with the remaining oil in the pot, and fry until the Pixian Douban produces red oil.
5. Put the fried crucian carp into the pot, add half a bowl of water, add soy sauce, sugar, and vinegar
6. Boil until the juice is collected, just out of the pot
Tips:1. When frying the fish, you must fry it on one side before turning it over, otherwise the fish is easy to fry and break the skin and not form;
2. When collecting the juice, the pan should keep shaking to avoid sticking to the pan.
