How to braise crucian carp

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  1. Wash the fish scales, fish belly and fish gills and cut both sides with a knife

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  2. Prepare the ingredients, sprinkle (a small amount of) salt on both sides of the fish, marinate with onions and ginger, drain or wipe dry

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  3. Heat the pan and sprinkle (less than salt) with oil to prevent sticking to the pan and fry the fish

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  4. Slowly fry one side over medium-low heat to set the shape (turn over again) and fry the other side until golden brown to prevent peeling

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  5. Heat the oil in the pot, add onion, ginger, garlic, peppercorns, millet and spicy

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  6.Pour 1 oyster sauce 2 light soy sauce 1 dark soy sauce 1 salt 1 pepper 1 bowl of water

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  7. Boil over high heat and leave the bottom to absorb the juice.Sprinkle with chopped green onion

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  8.Additional: Fish roe and fish bubbles can also be fried