1. Wash the crucian carp, shred the tender ginger, cut the chives into two-centimeter-long pieces, slice garlic, soak ginger into small pieces, soak pepper into small pieces, prepare star anise and peppercorns (forgot to shoot)
2. Pour the oil into the hot pot. The rapeseed oil used in our home needs to be cooked, so heat the oil completely.
3. After the oil is cooked, gently slide the crucian carp from the side of the pot, change to medium heat, and be careful not to burn. Sprinkle some salt on the fish after two minutes.
4. Fry crispy on one side and fry on the other side, flip it gently with chopsticks. Still on medium heat, sprinkle some salt.
5. Put the fried fish out.
6. Leave the bottom oil in the pot and change the fire.
7. Add soaked ginger, soaked chili, pepper, garlic slices, star anise, fennel and other seasonings and stir fry until fragrant.
8. Add the bean paste and continue to fry until fragrant.
9. Stir-fry for about 3 minutes, then pour in an appropriate amount of water. My mother poured in a scoop and a half of water this time.
10. Bring to a boil on high heat, add the fried fish and cook for 5 minutes.
11. Remove the fish after 5 minutes and serve on a plate. Add the tender shredded ginger, cook for one minute, add the chives, cook for about one minute, add monosodium glutamate and turn off the heat.
12. Pour the soup on the fish and you are done!
13. It's on the table
14. It can't be more delicious!
