How to make Douban crucian carp

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  1. Prepare the ingredients (kill the crucian carp now, wash the black membrane inside the fish belly, remove the scales and gills), wash the onion and ginger, and use the Pixian bean paste as shown in the figure

• 2. Mince the ginger and scallion, cut the scallion leaves into sections, and chop the bean paste into small pieces
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  3. Heat the pan and when it starts to smoke, add twice as much oil as usual for cooking, add the drained crucian carp and fry until both sides are golden brown, add a clean plate and set aside

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  4.Use the fish oil to fry the sweet bean paste and minced onion and ginger

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  5.Use a small eating bowl to take two bowls of water and add it to the pot (it is advisable to cover half of the fish body)

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  6.Add the fried fish, cover the pot and simmer

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  7. Bring to a boil over high heat, then turn to medium heat and simmer slowly.When the soup in the pot is half dry and begins to thicken, add a small spoonful of white sugar.Taste the soup before deciding.Do not add salt

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  8.When the fish is cooked, put the fish on the plate first, and the soup in the pot is on high heat After further thickening, turn off the heat, pour the soup over the fish, and sprinkle with chopped green onion and serve