Braised crucian carp with potatoes and onions

The specific method of stewing crucian carp with potatoes and onions is as follows:

Ingredients: 4 fresh crucian carp (small strips are enough), 3 garlic, 65438+ scallion 1 root 0/3, 3 shallots, 4 coriander, half lemon (juice), 4 tablespoons of bean paste (soup spoon), 5 tablespoons of Chili powder, and 3-4 potatoes (ginger slices).

Seasoning: salt, soy sauce, chicken essence and aged vinegar

Cooking method:

1, drain the oil (I think everyone should know how much)

2. Add onion, garlic and ginger (it's up to you to decide how much to put, anyway, it's similar to the general cooking method) and fry for a while.

3. Add bean paste and stir for a while;

4. Drainage;

5, put the fish (don't cut the fish, put the whole thing down);

Note: just put the water just above the fish (in fact, it's like cooking a stew);

6. Put potato chips;

7. Put salt, soy sauce, lemon juice (in fact, the Bai people in Dali put their own special sour papaya, and when I cooked it that day, I put the Bauer plum in Dali) put chicken essence and mature vinegar;

8. Cover the pot and simmer for about 15 minutes;

9, put down the Chili powder, put the coriander and you can go out.