The raw materials
** small carp 10, a section of scallion, ginger 5 grams, 8 garlic cloves, 2 scallions, dry chili, Chinese prickly ash optional.
Cooking wine 3 tablespoons, salt, pepper, vegetable oil 3 tablespoons, spicy sauce 3 tablespoons, cumin powder 1 tablespoon, chicken essence.
1: cut the scallion into slices, cut the ginger in half, cut the garlic in half, and make minced garlic in half, cut the scallion into flowers, and chop the dry red and Sichuan pepper.
2: wash the crucian carp and make a few spatulas on the back.
3: mix the rice wine, salt, pepper and scallion, ginger, garlic, dried red pepper and Chinese prickly ash in a fishbowl, marinate for 20 minutes.
Add garlic and ginger and stir-fry until fragrant.
5: add the chopped green onion and vegetable oil, spicy sauce, cumin powder and chicken essence into the sauce, and serve in the bowl.
Heat the fish in the pan with oil. Fry the marinated fish in the pan.
7: turn the pan over the side of the pan and fry until cooked.
8: skewer the fish with a skewer. Brush both sides of the fish with sauce and place on a baking net covered with tin foil.
9: just put the fish on the grill and turn it over.