Main ingredient:Crucian carp

Side ingredients: Garlic,Ginger, Scallions,DoubanjiangSoy sauce，Oyster sauce

Method

1 Clean the abdominal cavity of the fish thoroughly; water bodies are often contaminated these days.

2 Make a cross-shaped cut on both sides of the fish — this helps with flavor penetration!Since the fish is small, no need for a cross-cut; just make three slanted cuts.

3 Season both sides of the fish evenly with salt, even inside its abdominal cavity to enhance initial flavor absorption!I don't like dusting the fish in flour,flouras it ruins the texture of the skin.4 Place the seasoned fish on a plate and add ginger slices, flattened garlic cloves, dried chili strips, and some additional scallions for color contrast!The combination looks great!

5 Heat oil in a pan until it starts to smoke; fry the ingredients to release their fragrance.Don't use high heat as we are just extracting aromas here.6 Once the garlic and ginger turn golden, remove them for later use. Be careful not to overcook the chili strips!7 Use the remaining oil to fry the fish.

Fry until both sides are slightly golden; you can cook it a bit longer if desired.

Be gentle when turning the fish; breaking it could be disastrous!

8 Add some water in a small bowl (household stock not needed) and start simmering — in restaurants, they use high heat and lots of oil, but at home, our method works just fine!Once the water boils, add cooking wine and soy sauce for flavor and color.！9 Add back all the previously used ingredients. Season with a bit of salt; consider this when adding as the soy sauce is already salty.

Continuously pour the sauce over the fish to ensure even heat distribution!10 Add a spoonful of doubanjiang and stir it in. This is my favorite part!11 After a short while, the fish should be done; too long will ruin its appearance.12 Remove the fish and garnish with scallions — but wait! There's still some sauce left in the pot!

13 It's the essence of this dish!Add a little sugar, vinegar, monosodium glutamate, mix well with water and starch to form a slurry. Pour into the pan, bring to a boil quickly.

Once it thickens slightly, remove from heat.

14 Finish by pouring the sauce over the fish; adjust the amount as needed — too little is dry; too much loses flavor!Done!

Easy and straightforward, try this out for yourself!Ingredients: Crucian carp 400g, scallions 10g, ginger 10g, seasonings: a small amount of water, light soy sauce 1 tablespoon (15ml), cooking wine 1 tablespoon (15ml),sugar1 teaspoon (5g), salt 1 tablespoon (15ml)Method1. Clean the fish and cut some patterns on both sides for flavor penetration.2. Heat a dry pan and brush with ginger to prevent sticking.

3. Pour in oil, heat until it's hot; fry the fish on both sides until golden brown.4. Add seasonings and scallions and ginger slices.5. Simmer for about 5 minutes.6. Reduce until the sauce has thickened significantly.

Secrets1, Sprinkle a bit of salt on the fish before frying to prevent sticking.2, Ensure the fish is dry; use cold oil in a hot pan to avoid breaking.

3, Wipe the pan with ginger to reduce adhesion.

4, Dusting with starch can also help.

5, Pour a bit of salt into the pan before heating it.

Always fry each side separately for control and quality.

Ingredients

Two crucian carp, scallions, ginger,

dark soy sauce,

light soy sauce

brown sugar

cooking wine

star anise 1 piece

Method

1. Clean the fish and cut some patterns on both sides for flavor penetration.

2. Heat a dry pan and brush with ginger to prevent sticking.

3. Pour in oil, heat until it's hot; fry the fish on both sides until golden brown.

4. Add seasonings and scallions and ginger slices.

5. Simmer for about 5 minutes.6. Reduce until the sauce has thickened significantly.Secrets 1, Use high heat at the beginning to tighten the fish skin.2, Do not cover the pot while cooking to release any unpleasant odors.3, Cook over medium-high heat; use a little sugar with soy sauce for a fresher taste.Main ingredient: crucian carp 250g,

：

50 ，

： 10 ， 10 ， 5 ， 5 ， 5 ， 15 ， 10 ，

3 Place the fish in hot oil and fry for 2 minutes, then switch to medium heat.

2 ， 10 ， 40

Method1. Clean the fish, dry it, and cut some patterns on both sides for flavor penetration.2. Heat oil in a pan; once hot, fry the fish until golden brown on each side.

3. Add pork mince, stir-fry until cooked through, then add doubanjiang, ginger, garlic, and scallions.4. Pour in cooking wine, soy sauce, and sugar, and some water to just cover the fish; simmer over low heat.

5. Once the sauce has reduced by half, turn the fish.6. When the sauce is almost gone, add scallions, salt for seasoning.Secrets

1, Use high heat initially to tighten the fish skin and prevent it from sticking.

2, Do not cover the pot during cooking to vent any unpleasant odors.

3, Cook over medium-high heat; add a little sugar when using soy sauce for better flavor.Do not cover the pot when frying the fish; this allows the unpleasant odor to dissipate.Fry the fish over medium-high heat. Use an appropriate amount of soy sauce with some sugar so that the fish tastes fresh.

Main ingredient: 250 grams of crucian carp,

Auxiliary ingredients: lean and fatty porkmutton50 grams,

Seasonings: 10 grams of ginger, 10 grams of white garlic, 5 grams of scallion, 5 grams of sugar, 5 grams of cooking wine, 15 grams of, 10 grams of soy sauce,Monosodium glutamate2 grams, 10 grams of vinegar, 40 grams of vegetable oil

Method

1. Remove the scales, gills, and internal organs from the crucian carp, wash it thoroughly, and dry it immediately;

2. Make several cuts on both sides of the fish, reaching the bone;

3. Heat a wok with vegetable oil; when almost boiling, place the fish in it. Once both sides are golden brown, remove the fish;

4. In the same wok, stir-fry the minced pork over medium heat until scattered, then add the, ginger and garlic paste, stir for a few moments, put the fish back in, add cooking wine, soy sauce, sugar, and some water (to cover the fish), simmer over low heat until most of the liquid has reduced, then transfer to a plate;

5. Mix the scallion, monosodium glutamate, and vinegar, pour it over the fish to serve.