1. Put a finger knife on both sides of the cleaned crucian carp and cut the onion into sections.
2. Add lard to the pot and heat it up. Fry the crucian carp on both sides and get out of the pot.
3. Add 30g oil in the wok, add the scallion, stir fry the shredded chili.
4. Add crucian carp, Shaoxing wine, soy sauce, vinegar, pork bone soup, add sugar, cover tightly and cook until the soup is thick. Thicken with wet starch, pour in sesame oil, and dish.
Tips:
Characteristic
The color is red and bright, the fish is tender and scallion fragrant, sweet and sour and spicy.
Operation hint
When frying fish, the oil temperature should be high. When cooking fish, use a small fire, and shake the frying pan while burning, so as not to burn the bottom.