Home-cooked dishes with crispy spicy tempeh

Ingredients: 400g crucian carp, 1 sachet of tempeh, garlic, green onion, ginger, peppercorns, chili peppers, vinegar, soy sauce, a pinch of oil

method:

1, crucian carp to go to the guts, to the gills, wash, drain (no need to remove the scales, it can supplement calcium and prevent cancer);

2、 Slice the ginger and garlic, cut the green onion and pepper into sections and set aside;

3, in the pot to the oil into the 80% heat, put the crucian carp into the pot with medium-low heat and slow fry until both sides of the golden brown out of the pot to control the oil for later;

4, leave a little bottom oil in the pot, put the peppercorns, tempeh, ginger garlic slices, peppers into the pot in turn to fry the aroma, then add a little soy sauce, sugar, aged vinegar and then put the fried crucian carp in the heating water to flood the fish noodles and boil on high heat to reduce the heat;

5: When the water is boiled into a soup, add green onion and turn off the heat and put on the plate.

Features: fishbone crisp, fish meat aroma, drinking, rice has characteristics