How to cook whole fish (more than enough every year)

• < p>1. Slice and shred the ginger, peel the garlic cloves, chop the garlic leaves and set aside

• < p>2.Choose a live crucian carp of about 1 pound, peel, kill and clean it

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  3. Spread a little salt on the front and back of the fish, open the fish belly, rub out a little salt, and stuff a few slices of ginger into it

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  4.Sprinkle some shredded ginger on the bottom of the plate, put the fish on top, sprinkle some shredded ginger again, put it in a cool place, and marinate for 20 minutes< /p>

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  5.Put an appropriate amount of oil in the pot and heat it up. Remove the shredded ginger from the fish in Picture 4 (the one in the fish belly is not used) and add the fish. Put it in the pan and fry until both sides are golden.

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  6.Out of the pot

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  7.Put a small amount of oil in the pot, add ginger slices, garlic cloves, and peppercorns and saute until fragrant (if any Add the fish roe and fish bubbles and fry until golden brown on both sides. The fish bubbles must be cut, otherwise they will explode when exposed to heat)

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  8.Put picture 6 into the pot again, pour in an appropriate amount of water and boil, add an appropriate amount of dark soy sauce, light soy sauce, and chicken essence (salt should be added carefully, because the fish has been pickled, Avoid being too salty), cover the pot and cook for 3 minutes

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  9.Uncover the pot, sprinkle in a little shredded ginger, cover the pot again and cook for 1 minute

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  10.Pour vinegar into the pot, put on a plate, and sprinkle with chopped garlic leaves

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  11.A whole roasted fish is ready! As the New Year approaches, I wish my friends a happy New Year! More than enough every year!