1. The main materials are ready;
2. Finely chop green onion, ginger and garlic, and cut dried red pepper into sections for later use;
3. Wash the crucian carp, cut a few evenly on both sides, put a little salt and cooking wine to marinate for 10 minutes;
4. Pour an appropriate amount of oil in the wok, heat to about 80%, fry the carp on both sides until golden, sprinkle a little salt in the meantime;
5. Spread appropriate amount of bean paste on both sides of the fish, and fry on both sides for about 1 minute. During this time, sprinkle with minced ginger and garlic, pepper, dried red pepper, a little cooking wine and vinegar. Press lightly for a while to be more delicious;
6. Then pour in an appropriate amount of water, add 2 teaspoons of sugar to a boil, then turn to medium heat and simmer for 3 minutes;
7. After putting the fish on the plate, add the broth in the pot, add a little salt and white pepper to the broth until the broth is thick;
8. Finally, pour the broth on the crucian carp and sprinkle it with chopped green onion.
Tips:1. The oil temperature of the fried fish should be slightly higher, so that the fish skin is complete and the color is golden;
2. Friends who want to improve freshness can change the water to broth.
