1. 1) Kill river crucian carp live, cleanse, and control dry water. Slice ginger and mince green onions.
2. 2) Put oil in the pot, add ginger slices and saute. Fry the river crucian.
3. 3) Fry until golden on both sides and remove the oil control (older).
4. 4) Leave a little base oil, add crucian carp for cooking wine, add dark soy sauce and water, and boil on high heat.
5. 5) Add Pixian bean paste and garlic.
6. 6) Join the old godmother.
7. 7) One tablespoon of tempeh.
8. 8) Add sugar and balsamic vinegar to adjust the taste to your liking.
9. 9) Collect the dried juice, sprinkle the chopped green onion and put it in a pot.
Tips:The crucian was deep fried, except for the big bones and small thorns. Strong flavor and roasting delicious flavor are the key ^_^
