1. Add salt, a little cooking wine, and old ginger slices, marinate for 10-20 minutes; then rinse with water.
2. Prepare the seasoning, shredded sour radish, shredded ginger, diced sour chili, and garlic; and a small half box of luncheon meat slices for later use.
3. (1) Put in a spoonful of lard, pour peanut oil on low heat until it becomes oily, and pour in peanut oil until the pot is heated; (2) Put in spicy fish seasoning or hot pot seasoning on low heat and make incense slowly (depending on the personal acceptance of spiciness) It depends, here I only put 1/4 of the amount); then put in the pre-prepared shredded sour radish, shredded ginger, and diced sour chili.
4. Add garlic and pepper to the flavor of the previous seasoning; pour water after 30 seconds to 1 minute and increase the heat.
5. (1) Put the luncheon meat in the water after boiling, and boil the soup for 1-2 minutes; (2) Put in the washed crucian carp after about 2 minutes.
6. When starting the pan, you can add salt and chicken essence to taste; then add green onions to increase the color and flavor.
Tips:(1) Cooking with lard and peanut oil will increase the flavor of the dish. (2) Don't stir the crucian carp too much after it is cooked to avoid poor meat quality.
