Pickled crucian carp in Chongqing is so delicious that the soul screams.

Step 1:

Prepare two catties of crucian carp, and try to buy smaller black crucian carp, which is more convenient to taste (if you are afraid of thorns, you can change it into yellow spicy diced). Take it home and wash the blood with clean water two or three times.

Carassius auratus opens its mouth. Find a bigger pot, put cooking wine, ginger slices and shallots to remove the fishy smell, sprinkle a thin layer of salt evenly, and fill the fish belly with pickled peppers and ginger to taste.

Step 2: Prepare the materials.

Prepare garlic, ginger slices and shallots. Onions can be flattened and taste better. Slice 200g sour radish, slightly cut pickled pepper (it is best to buy white pickled pepper mixed with red), slice ginger and pepper. Add a spoonful of oyster sauce, 3 tablespoons of soy sauce and a little chicken essence to a small bowl, and stir well for later use.

Step 3:

Cool the oil in the hot pot, and put all the materials except the onion in turn. Stir-fry until fragrant, and add 2-3 spoonfuls of bean paste. Add boiling water until the water boils, put the crucian carp on the pot cover and turn to low heat. Remember to turn it with chopsticks in the middle and take out the crucian carp in about 8 minutes.

Step 4:

Pour in the prepared sauce, sweet potato powder? Pour water into the pot to collect the juice. Pour the onion for one minute, then pour it on the crucian carp, and a big bowl of fragrant pepper sesame crucian carp will be ready.