1. Keep the crucian carp in clear water for 24 hours and spit out the smell of sediment
2. The crucian carp picks the gill to remove the scales and viscera, gouges out the oblique flower knife on both sides, and flushes the blood water for use
3. Marinate the clean crucian carp with ginger slices in cooking wine for 20 minutes
4. Cut pickled peppers and ginger
5. Take the oil from the pan, coat the ginger slices in the pan, heat the oil until smoke rises, fry the crucian carp quickly until both sides are slightly yellow, remove and drain the oil
6. Leave the right amount of oil in the pot, soak ginger and pickled peppers when 60% hot
7. Add stock, pickle juice and Erguotou, add crucian carp and bring to a boil
8. Turn to medium heat, do not turn over the fish, pour the soup on the fish, cook for 8 minutes, pour the steamed fish and soy sauce, and start the pot