Home-cooked Crucian Carp
by Sparrow kitchen
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare materials.
2. Set the pot to heat the oil, and fry the fish until golden on both sides when the oil is blue. Then add ginger slices and chili sauce. After 20 seconds, pour the rice wine. After 30 seconds, add boiling water to cover the fish body. Add dried chilies and bring to a boil.
3. Add soy sauce, sugar, salt and cook for 15 minutes on medium heat.
4. Turn to high heat to collect the thick soup, serve on a plate and sprinkle with chopped green onion.
