1. After washing the crucian carp, chop off the tail, use a knife to make a few cuts on the fish, and then add ginger, salt, cooking wine, etc. to marinate for about an hour.
2. Prepare garlic cubes, ginger cubes, chopped chives, chopped pickled peppers, chopped onions, etc.
3. Take two pieces of tin foil and spread it across the bottom of the pan, pour a little corn oil, and evenly spread it on the bottom tin foil with an oil brush.
4. After the marinated fish is dried with kitchen paper, the whole body is brushed with corn oil.
5. Put the fish in tin foil.
6. Put the lid on the gas stove and roast on high heat for about 10 minutes. After removing the lid, turn the fish over and turn to medium-low heat and continue roasting for 10 minutes until the moisture is dry and the fish body turns yellow.
7. Pour the oil into the pan and heat it up, add the watercress, Laoganma, garlic ginger, pepper powder, pepper, chopped onion, pickled pepper and other seasonings and fry until fragrant, then add the chopped green onions and fry into the sauce.
8. Pour the sauce on the fish and bring it to a boil to collect the sauce.
9. Take out the fish along with the tin foil, and then serve the fish and the juice on a serving plate.
10. Crisp and delicious, tender and delicious meat.
Tips:You can replace the casserole with a pan.
