Fried and Baked Black Crucian with Sand Ginger
1.
Shajiang is peeled and stamped into small grains.
2.
Pour olive oil in a hot pan, add sand ginger and sauté until fragrant.
3.
Put the packed black crucian carp into a high fire and fry.
4.
Fry on one side and then invert and fry on the other side.
5.
Then pour in the adjusted sauce.
6.
Then pour the sauteed sand ginger.
7.
Cover the pot and bake on medium low heat for about five minutes until the soup is almost dry.
8.
Put the coriander and green onions in the heat, cover the pot and continue to simmer for a while.
Tips:
Before frying the fish, it is best to completely scrape off the black film in the belly of the fish to remove the fishy smell.