Youting crucian carp

Overview

This is a home-cooked postal crucian carp that tastes no better than outside. The restaurant is not good inside

Wash the crucian carp and soak it in cooking wine, ginger and a little salt.
Cut all ingredients into sections
Cut mushrooms diagonally quickly
Prepare dry starch and add pepper powder and cumin powder according to your own taste.
Spread the fish evenly with dry starch
Grab the fish tail and fry the fish head first. Use oil evenly and don't fry it too hard. Pass the oil one by one
Put oil in the pot, add all the onion, ginger and other ingredients and stir-fry until fragrant. Add bean paste, light soy sauce and oyster sauce. Add appropriate amount of water and boil
After the water boils, put the fish in the water and cook
Reduce the heat to low and turn the fish over, being careful not to break the fish. Then close the pot and simmer the fish for 20 minutes
The authentic way to eat it is to dip it in soybean flour or not
The fish is cooked well, fragrant and tender, and is served with celery leaves