Crucian Carp with Garlic
1.
Chop the onion, ginger, garlic, and Chaotian pepper in the seasoning.
2.
Clean the crucian carp, cut two knives on each side, wipe each with a little salt, marinate for 20 minutes, and fry in a frying pan.
3.
Fry until golden on both sides and out of the pan.
4.
Leave a little oil in the wok, pour the garlic chili sauce and stir fry, and then pour the ingredients in Figure 1, white wine, dark soy sauce, sugar, vinegar, salt, chicken essence and appropriate amount of water (I used a small bowl). Stir well.
5.
Pour in the fried crucian carp and blend with the soup.
6.
Simmer on low heat for 8 minutes and the soup will thicken.