At the weekend, I went out to play, caught a few small crucian carp, burned a bean carp, and the fish I caught tasted delicious. Crucian carp with bean paste is a famous dish in Sichuan cuisine. It is named after Pixian bean paste. It has been famous for a hundred years.


1 Carassius auratus
1 teaspoon oil
1 teaspoon salt
2 slices of ginger
2 cloves of garlic
1 spoonful Pixian bean paste
1 teaspoon cooking wine
10 ml vinegar
10 g starch
10 teaspoons sugar
15 ml soy sauce
Appropriate amount of water


Step 1
Crucian carp, ginger, garlic

Step 2
After the crucian carp is cleaned, cut the fish with a knife, marinate it with salt and cooking wine for 10 minutes, heat the oil in the pot, fry the crucian carp until golden on both sides, and then remove

Step 3
Heat the oil in the pan and fry the crucian carp until golden on both sides

Step 4
Leave the bottom oil in the pan and add the bean paste

Step 5
Stir fry out the red oil, add shredded ginger and garlic and saute until fragrant

Step 6
Add water

Step 7
Add sugar

Step 8
Add cooking wine and soy sauce

Step 9
Put in the crucian carp and cook it over high heat until it is cooked. Use a spoon to pour juice on the fish, then cover it and simmer for 15 minutes

Step 10
Serve the crucian carp

Step 11
Add vinegar to the soup

Step 12
Pour in the starch and thicken

Step 13
Then pour the juice over the fish