Name: Spicy Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some carp; Some oil; Some Doubanjiang; Some green pepper; Some Vinegar; Some Chicken Bouillon Powder; Some Dried chili; Some garlic; Some star anise; Some salt; Some Red pepper; Some Soy sauce; Some Sugar; Some ginger

Spicy Carp

by Cai Yao

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Spicy Carp

1. One raw fish, one fork, salt, light soy sauce, pickled in advance.

2. Add oil to the pan and heat it up. . Spread the flour evenly on the fish. Fry in the pan, and remove the golden brown.

3. The fish is fried, and the excess oil is poured out of the pan. Leave the oil in the pot, put the dried chili, star anise, ginger and garlic to burn fragrant, put the bean paste to burn the red oil.

4. Add vinegar, light soy sauce, burn incense, add water, add a little salt, add a little sugar, add chicken essence, taste the taste first.

5. Put the fish in the pot and simmer for ten minutes over medium heat.

6. Add the chili for two minutes, and the fish will be out of the pot.

7. I forgot to take the juice. . Add oil to the juice in the pot, and burn the juice on a high fire.,, The juice is collected on the fish, and it's over.