1. The crucian carp is slaughtered and cleaned. Use kitchen paper to absorb the moisture on the surface of the fish, so that the oil will not splash when the fish is fried. Wash the snow red, wring out the water, chop it for later use, cut the ginger into pieces, and two millet peppers. You can leave it if you don’t like peppers.
2. Wash the pot, boil the water, heat the pot on high heat, pour in rapeseed oil, add a few pieces of ginger, deep fry, remove and discard. The ginger slices are added to the oil to avoid sticking to the pan when frying the fish.
3. Put the cleaned crucian carp in order. Do not shovel the fish when frying. If the heat cannot be controlled and you are afraid of frying, fry on medium heat. When you find that the edges of the fish are yellow, you can turn them over for frying.
4. After both sides are fried, add water and boil... and cook until the soup turns white...
5. Put the potherb mustard, chili, and salt, continue to cook for 15 minutes...Finally, sprinkle in chicken essence to improve the flavor, or leave it alone...because the fish is originally very fresh...the pursuit of the original flavor...
6. Originally it was made in a dry pot, because there is no alcohol... So Xue Lihong was added to the pot at one time and cooked... It looks normal in a bowl, but it tastes good...
Tips:Don’t chop too much of Xuelihong, because crucian carp has many bones. Mixed with crushed Xuelihong, it is easy to not see the thorns. Be careful to get stuck... If you are making a dry pot, you can drink the fish soup first, and then eat it. Fish meat, put red in the snow... Live fish is killed, it is best to enjoy the original flavor, don't add too much seasoning...
