1. Wash the crucian carp, cut two or three knives on the back, add some salt on both sides, add a spoonful of cooking wine, and taste for ten minutes.
2. Cut the pickled ginger, pickled peppers, green onions, and garlic cloves, and put them in a small bowl together with the peppercorns.
3. Chop celery and slice ginger, put in a small bowl.
4. Pick up the frying pan, add the condiments in step 2 and stir fry until fragrant.
5. Add a tablespoon of Pixian bean paste and stir fry until fragrant.
6. Add the condiments in step 3, continue to fry for a while, add a small bowl of water, and slowly boil the base ingredients over low heat for 10 minutes.
7. After the bottom material is boiled, add a large bowl of water, boil, add the crucian carp, then cook the light soy sauce and vinegar.
8. After the crucian carp is cooked for about 15 minutes, pick up the fish and put it on the plate, and continue to boil the remaining base and soup.
9. The broth and base material are boiled until the juice is collected, and the pan is poured on the crucian, sprinkled with chopped green onion.
Tips:1. The fish must be cooked with a little vinegar to have the fish fragrance;
2. I didn't use the ready-made fish seasonings sold outside, I fry the ingredients by myself, and the taste is good.
