Main ingredients:Chinese crucian carp250 grams
Auxiliary ingredients:Pork(lean and fatty) 50 grams
Seasonings:Ginger10 grams, garlic (white skin) 10 grams, green onion 5 grams, sugar 5 grams, cooking wine 5 grams,Doubanjiang sauce15 grams,Soysauce10 grams,Monosodium glutamate2 grams,Vinegar10 grams, vegetable oil 40 gramsProcedure:

1. Remove the scales, gills, and internal organs from the crucian carp, wash it clean, then dry it immediately;
2. Make several cuts on both sides of the fish, reaching the bone;
3. Heat oil in a wok, add the fish when it's about to be boiling, fry until both sides are golden brown, then remove the fish;
4. In the same wok, stir-fry the pork mince until scattered, then add Doubanjiang sauce and ginger and garlic, stir for a few seconds, put back the fish, pour in cooking wine, soysauce,
sugar, and some water (enough to cover the body of the fish), simmer over low heat until the sauce is nearly reduced;26|Baked CakeStew, until the sauce has almost evaporated, then transfer it to a plate;
5. Mix green onion, monosodium glutamate, and vinegar, pour it over the fish immediately.