1. Kill the crucian carp alive to remove the internal organs, wash the inner black film, and cut a few knives on the fish to taste it. Spread a little cooking wine, salt and white pepper on the inside and outside of the fish, and let it taste for 5 minutes.
2. Put the delicious fish in boiling oil, fry on low heat until both sides are yellow, take it out and put it on a plate for later use. Be careful to protect the fish skin as much as possible when flipping, although this is more challenging.
3. Take the fried fish to the plate for later use.
4. Let’s take a look at the accessories prepared before. Soy sauce, cooking wine, sugar and vinegar are mixed into a bowl of juice for later use.
5. Add new oil to the pot, sauté minced ginger, minced garlic, pepper, red pepper and green onions.
6. Then add Pixian watercress and sauté fragrant, then add the fish, pour the mixed soy sauce on the fish, pour the boiling water, and gently stir the soup with a spatula to make it evenly mixed. Don't turn the fish over. Cover the lid and simmer for 8 minutes before serving.
7. Sprinkle with some small green onions to embellish it, that is, the color, fragrance and flavor are all delicious!
Tips:Wipe the pan with ginger slices before frying the fish to reduce the phenomenon of fish skin sticking to the pan.
