Douban crucian carp is a traditional Sichuan cuisine, my practice is certainly not too authentic, but suitable for home cooking, and taste very good, do not believe you can try!

Ingredients

Four crucian carp
3 tbsp Pixian chili sauce
3 tbsp steamed fish and soy sauce
15g Douchi
30g scallion
6 slices of ginger
4 cloved garlic
1 tbsp sugar
Proper amount of edible oil
10 g starch
10g millet pepper
10 g Hangzhou pepper
5g aromatic vinegar
5g salt
3 tbsp cooking wine

Directions

Step 1
Six or seven liang of four crucian carp (because my son and I like to eat fish, so I do four at a time), to scale to gill to viscera cleaning.

Step 2
Take out the fish roe and fish sauce and put them in a small bowl (the fish you bought this time has no ROE). Add some cooking wine and marinate for 15 minutes.

Step 3
Clean the black film in the belly and the transverse bone in the head, which is the key to the fishiness.

Step 4
Put a little salt on the fish, sprinkle with cooking wine and marinate for 15 minutes.

Step 5
Put enough cooking oil in the pot, add it to 50-60% heat, wipe the water on the surface of the fish dry, and apply a thin layer of dry starch.

Step 6
Fry the fish in oil over low heat.

Step 7
Deep fry until both sides are golden.

Step 8
Many people like frying, but easy to break skin, so I usually use fried, fried drain oil on the plate after standby.

Step 9
The cooking of this dish is very simple. Leave some low oil in the pot, add two tablespoons of Pixian Douban sauce, stir fry the red oil over low heat, add some ginger slices and garlic slices, stir fry until fragrant, then add two or three bowls of water, 1 tablespoon sugar, 2 tablespoons steamed fish soy sauce (can be replaced by delicious) and bring to a boil.

Step 10
Put the fish and roe in the sauce and simmer for 20 minutes.

Step 11
Simmer until the soup is thick, then turn off the heat.

Step 12
First, put the fish on the plate, then open fire again, continue to boil the soup in the pot, add 30g chopped green onion, pour in a little vinegar and sesame oil, and pour the soup on the fish after boiling.

Step 13
Sprinkle some red millet pepper and green Hangzhou pepper.