Ingredients

　　Chinese Crucian Carp1 piece

Oil as needed

Pickled Pepper as needed

SoakFresh Ginger as neededDoubanjiang as needed

　　Garlic, 3 clovesSoy Sauce as needed

Rice Wine as needed

　　Sugar, a little bitGreen Onion as needed

Steps for Dry-Stewed Chinese Crucian Carp

　　1. Heat oil in a pot, dry the fish with kitchen paper, and fry it until done. Remove when finished.2. Chop pickled peppers and ginger into mince, smash garlic, and cut green onions into segments for later use.

3. Use

The remaining oil from frying

Continue to cook the seasonings, add pickled peppers, pickled ginger, and a little sugar, stir-fry for ten seconds.

4. Once fragrant, add the carp and simmer for some time. Add green onion segments at the end to ensure both sides are well-seasoned before serving.

TipsDo not overcook the fish when frying.Continue cooking the condiments with the remaining oil, add pickled chili peppers and pickled ginger to the pot and stir-fry for ten seconds.

4. After the condiments are fragrant, add the carp and cook for a while before adding scallions. Let both sides absorb the flavors before removing from heat.

Tips

Do not overcook the fish when frying.