1. Prepare all the materials.
2. Clean the crucian carp and remove the black film from the gills and belly.
3. Chop the garlic and cut the ginger into slices.
4. Cut the green onions into inch pieces.
5. Marinate the crucian carp with cooking wine, salt, pepper, garlic, sliced ginger, and shallots for 20 minutes.
6. Put oil in the pan, and fry the crucian carp whose surface water has been wiped off.
7. Fry the crucian carp until golden on both sides.
8. Leave the oil in the pot, add the sliced ginger, garlic cloves and spices to fry until fragrant (chili is easy to paste, put it in at the end).
9. Add scallions and stir-fry until the surface is golden, soft and fragrant.
10. Add soy sauce to fully color the onions.
11. Add a little cooking wine.
12. Add crucian carp.
13. When the soup is thicker, add the shallots and cook for a while.
14. Put the fish in the plate, continue to boil the soup until thick, add vinegar and a little salt, mix well, and pour it on the fish.
Tips:1. It is best to use a non-stick pan for frying fish to keep the shape of the fish intact. You can also coat the bottom of the pan with ginger slices to prevent sticking to the pan.
2. Onions should choose tender onions as thick as a thumb.
3. You can also add a little soaked red pepper section to increase the flavor.
