1. Wash the crucian carp and cut the flowers on both sides.
2. Enlarge the green onion knots, ginger and add cooking wine in a large bowl, and use the strength of milk to try to catch out the taste of the onion and ginger juice. Then add the shallot ginger juice to the crucian carp, add the pepper, add the right amount of salt, stir for 2.3 minutes, and then code for another 5 minutes.
3. Put the mixed oil (vegetable oil + lard) in the pot, 50% of the oil temperature, add green peppercorns, immediately pour in the pickled peppers, pickled ginger for stir-frying, be sure to fry dry water vapor (the skin of the pickled pepper is white, it means that the water vapor is fried dry). After the water vapor is fried, add a spoonful of watercress sauce, and spicy sauce (as mentioned in the previous tutorial, if not, use spicy fish condiments instead), add half a spoonful of white sugar to neutralize the spicy taste, add a circle of cooking wine to the side of the pot to stimulate the aroma, stir-fry dry and add water, boil and boil for 5 minutes.
4. Simply rinse the crucian carp in a few times, put it in the pot, boil the water and cook for 5 minutes, pour in the green onion and celery segments, cook for another 3 minutes and then add the celery leaves, extend the pot and push a few times, then add the chicken essence, and start the pot.
5. Pour the fish into a large bowl and add the five-spice powder.
6. Turn on the high heat, the cold oil in the pot into the green peppercorns, and then pour in the ginger garlic rice, dried pepper festival, the fire keeps stir-frying, the ginger garlic flavor is more and more intense, the dried peppercorns, pepper flavor also comes out, when fried to a slight paste, a spoonful of mashed water is poured into the aroma immediately stimulated, then immediately poured into the fish, this is the unique feature of the authentic postal pavilion crucian carp, and finally sprinkled with green onions.