1. Cut the fish well. Cut the road in the fish body. Cut the leaves, peppers, millet peppers, and garlic leaves.
2. Pour the vegetable oil into the pot. When the oil is hot, pour in a spoonful of salt, add the fish, turn it over and fry until the fish skin becomes wrinkled, pour in a spoonful of rice wine lees, and a spoonful of light soy sauce, and a spoonful of dark soy sauce. , The amount of soy sauce can be adjusted slightly according to taste. Then flip it twice. Pour in water again. Half of the fish's body was covered by the water. When the water is boiled, pour down the chopped pepper and garlic leaves, as well as the Agastache leaves
3. Finally, the fish was boiled over the fire. Serve the plate after receiving the juice.
Tips:Rice distiller's lees and Agastache leaves are the key points. In the middle, you can add cooking wine and ginger to enhance the fragrance. Millet pepper can be added or not, and the taste is slightly sweet without adding. Suitable for people who don’t eat spicy food. When crucian carp is cooked, the aroma of crucian carp itself is more fragrant. You can also use other freshwater lake fish.
