Sauced crucian carp

Overview

The sauce is full of flavor and delicious with rice

Slice the onion and garlic, and shred the ginger.
Cut dry red pepper into small pieces.
Remove the scales, gills, and internal organs of the crucian carp, wash it, and marinate it with an appropriate amount of light soy sauce and cooking wine for a while.
Spread enough flour on both sides.
Put an appropriate amount of vegetable oil in the pot, add crucian carp, fry both sides until golden brown, and set aside.
There is an appropriate amount of base oil left in the pot, sauté the pepper, onion, ginger, garlic and dried red pepper.
Add two spoons of light soy sauce, two spoons of vinegar, one spoon of cooking wine, half a spoon of sugar, one spoon of oyster sauce, two spoons of soybean paste, and stir-fry until fragrant.
Add appropriate amount of water.
Add crucian carp and bring to a boil.
Bring to a boil over high heat until the soup thickens, turn off the heat and remove from the pot.
Finished product picture.