A great tool for eating ~ spicy crucian carp

Overview

After buying the fish today, when I was washing the fish, I saw the fish roe in the belly of the fish, and then I thought of advising you to kill the three-month fish and save the seeds so that there will be endless fish in the future. March is the season when spring returns to the earth and flowers bloom. It is also the time when most animals give birth to the next generation. Most fish will shed their seeds during this time. Suddenly, I feel guilty about killing countless lives. However, I have already bought it and it will not help. I can only be careful not to buy it at this time next time. Even if I have already bought it, I have to make it properly~

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• summer recipes
• lunch
• cooking wine
• crucian carp
• doubanjiang
• dried chili pepper
• ginger powder
• light soy sauce
• onions
• zanthoxylum bungeanum
• minced garlic
• salt
• water

Ingredients

Steps

1. 1 Wash the crucian carp and make several cuts on the fish. Drain the water, add a small spoonful of salt, sprinkle evenly on the fish, and marinate for 10 minutes.

   

2. 2 Heat the pot until red, pour in the oil and add the crucian carp.

   

3. 3 After one side is cooked, flip it over and fry both sides until golden brown.

   

4. 4 Pick up the fish or push it aside and add the minced ginger and garlic.

   

5. 5 Add dried chilies and Sichuan peppercorns and stir over low heat until fragrant.

   

6. 6 Add a spoonful of bean paste and stir-fry until fragrant.

   

7. 7 Pour a tablespoon of cooking wine, light soy sauce, and water into the pot and simmer over low heat until the juice is reduced. Remove from the pan and sprinkle with chopped green onion.