I like this dish when I was in Changsha. Later, when I came to work in Guangdong, I often chose to cook it as long as I had the ability to cook. I had a lot of failures, and sometimes I played well. I really like eating crucian carp from 3 yuan to 15 yuan. I also like making it myself, so I share some of my experience, I hope that those who love fish or food can give some advice!


500g crucian carp
5 chives
A ginger
5 cloves of garlic
4 teaspoons chopped pepper
Proper amount of edible oil
Appropriate amount of salt
Moderate amount of vinegar


Step 1
After the fish is slaughtered in the vegetable market, I come back to wash it, put it on the plate and cover both sides of the crucian carp with the right amount of salt, and sprinkle the right amount of salt inside the fish. If there are fish bubbles, the fish seeds are put in the fish, and sometimes I will put some chopped ginger in the fish.

Step 2
Cut ginger, garlic, onion, are relatively small, a fish's onion ginger garlic I am basically the amount in the picture, at this time vinegar and chopped pepper are also ready in advance, so that they can be used at any time.

Step 3
About ten minutes later, we started to fry the fish. According to the size of the fish and the coverage of the pan, we poured in a certain amount of oil. I felt that more oil was better than less oil. I would add more oil if less. Then I would fry the fish side by side, about three or four times. When both sides were yellow, we would fry the ginger and garlic. Another two minutes is equivalent to frying the ginger and garlic. The most important thing here is the size of the fire, I used to fry in a big fire, but later I came up with the idea of frying in a small fire. For the induction cooker, I'm basically the third or fourth lamp temperature.

Step 4
After frying slowly for about 15 minutes, I feel that both sides are soft and the color is yellow. I pour vinegar. When I pour vinegar, I feel smoking. Then I chop pepper, about 4 spoonfuls. I don't have too much of this. Then I put the fish on the plate. At this time, I pour the scallion into the pot, turn off the fire, and use the waste heat to stir fry the scallion, ginger, garlic and a little soup, but don't go into the water, Then pour all into the plate, that is, the finished product.

Step 5
When eating, I usually start from the belly of the fish. If I have a good appetite, not only the head and tail of the fish, but also the onion, ginger and garlic on the fish will be eaten.