1. Fresh crucian carp caught by myself.
2. Remove the lin and internal organs of the crucian carp, wash it, marinate it with rice wine, salt, and ginger for a while, and prepare the side dishes.
3. Cut garlic into sections, dice rice pepper and ginger, mince garlic.
4. Start the pot and cook oil (hot pot with cold oil).
5. When the oil is 70% hot, turn off the heat and fry the carp until fragrant.
6. Flip and fry until golden on both sides.
7. Shovel the fish to one side, add garlic, rice pepper, garlic, and ginger and stir fry to create a fragrance.
8. Add a little bit of water and cook for a while.
9. Add tempeh.
10. Stir-fry evenly, add rice wine to remove fishy, add salt, chicken essence, oil-consuming seasoning, and dark soy sauce to cook for color.
11. Lift the pot and serve it on the plate.
12. Let's eat it, I'll take care of it.
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