Braised crucian carp with bean paste

Overview

How to cook Braised crucian carp with bean paste at home

Remove the internal organs and black membrane from the abdomen of live crucian carp, remove the gills and clean them.
Gently cut the fish body into two diagonal cuts and touch the whole body with salt and cooking wine.
Prepare onions, ginger, and bean paste.
Heat the iron pot until smoking, wipe the bottom of the pot with a piece of ginger, add an appropriate amount of cold oil, add the crucian carp when the oil is hot, fry both sides until golden and set aside.
Add a spoonful of bean paste to the remaining oil and stir-fry until fragrant, add scallions, ginger, soy sauce, sugar, and water. Add fish and cook until cooked, add MSG, pepper, and vinegar to reduce the juice, and sprinkle with chopped green onion.
Plate and serve.