1. Clean and dry crucian carp, cut a few knives on both sides of the fish; cut tofu half box into small cubes of appropriate size; cut ginger into shreds, cut garlic into shreds, and knot shallot;
2. Evenly spread a thin layer of flour on both sides of the crucian carp, heat the oil in the pot to the boiling heat, fry the two sides of the crucian carp until it is slightly burnt yellow and put them in the plate for standby;
3. Heat the oil in the pot, add ginger and garlic, stir fry slightly, add Pixian bean paste, stir fry until the sauce is soft, add 2 bowls of boiling water, put crucian carp into the soup;
4. Pour proper amount of cooking wine, a little rice vinegar and a proper amount of fresh soy sauce along the fish;
5. Continue to put a proper amount of white sugar on the fish and put tofu on both sides of the soup. Remember not to turn (fragile) but shake the bottom of the pot,
6. Keep on burning. During this period, use the spoon to scoop the soup and pour it on the fish to taste. Mix in a little chicken essence. Finally, when the soup is slightly dried, pour in some starch water and gently shake it to boil.