Roasted Crucian with Huoxiang
1.
All seasonings are finely chopped, the fish is washed and the surface moisture is wiped off
2.
Wash the iron pot and heat it on high heat, pour vegetable oil, rotate the pot, let the oil cover the wall of the pot, the amount of oil is subject to the bottom of the pot after hanging the pot, you can also put two slices of ginger behind when heating the oil. Dip better
3.
After the oil has heated up, slip off the crucian, fry the fish on a medium heat and set the shape and turn it over. If you burst the oil in the middle, pay attention to the cover of the pan. Fry both sides and remove the fish for use.
4.
Re-pour the oil in the net pan, sauté the chili, pickled ginger, garlic, pepper and green onion, cook in the rice wine and vinegar
5.
Boil the soy sauce and salt, and bring the bottom juice to a boil
6.
Add half of Huoxiang and stir-fry until soft, add crucian carp
7.
Pour half a bowl of water. The amount of water does not exceed the crucian carp. After the high heat is boiled, turn to low heat and simmer for 5 minutes. Turn the fish over halfway and simmer for another five minutes.
8.
Put the cooked fish out, boil the remaining soup in the pot and add water starch to thicken it. Note that the juice should be thinner than mine to look good
9.
When you cook the fish, cut the remaining half of the leaves
10.
Finally, pour the boiling soup, mix well, and pour all over the surface of the fish, ready to be eaten
