Braised crucian carp with green onions

Overview

How to cook Braised crucian carp with green onions at home

Remove the scales of the crucian carp, plan the belly and wash it, and make diagonal cuts on the fish body. Slice ginger, peel garlic, and wash green onions. Use kitchen paper to absorb the moisture from the fish.
Heat the oil pan, add ginger slices, place the fish on the ginger slices and fry over medium heat. After frying one side, turn over and fry the other side (do not flip over). After the fish is fried, put it to one side, add garlic and pickled peppers to the oil pan and sauté until fragrant.
Add 1 small bowl of water, 2 spoons of cooking wine, a small amount of dark soy sauce for coloring, appropriate amount of salt, half a spoon of sugar, half a spoon of bean paste, green onions, bring to a boil over high heat, then cover and simmer over low heat for 5 minutes.
Open the lid of the pot and pour the soup over the fish until the soup is almost dry. Simmer for 5 minutes.