1. Wash the carp and marinate in salt and ginger onion cooking wine for a while
2. Ginger rice and garlic cubes, diced chili and green onion
3. After the fish is oiled, add water and cook on low heat.
4. Burn oil in a pot, add ginger and garlic
5. A spoonful of Pixian bean paste
6. Add water, put soy sauce, cooking wine, rice vinegar, and balsamic vinegar.
7. Chinese pepper and sesame pepper, to remove the fishy and flavor
8. After 10 minutes, add chili, a little celery, and chopped green onion. Then put pepper, chicken essence, monosodium glutamate, water starch into the pot and pour the juice on the fish.
Tips:Boil the fish on a low fire, and the high fire will simmer the fish. The chili was put last, and it turned black when it was put early. Be sure to put red bean paste in oil.
