豆瓣鲫鱼材料:鲫鱼750克、郫县豆瓣2大匙、肉汤(或开水)1.5碗、油、姜3片、蒜2瓣、香葱3根、糖2匙、醋2匙、酱油2匙、料酒5匙、淀粉1匙。做法:1.鲫鱼开膛去内脏,去鳞去鳃,洗净,在鱼身两侧各斜切数刀,用料酒和盐腌制片刻;姜、葱、蒜均切末,郫县豆瓣剁碎;2.锅中放入足够多的油,烧至8成 Douban crucian carp material: 750 grams of crucian carp, 2 tablespoons of Pixian beancake, 1.5 bowls of broth (or boiled water), 3 slices of oil and ginger, 2 cloves of garlic, 3 pieces of chives, 2 spoons of sugar, 2 spoons of vinegar and 2 spoons of soy sauce , Cooking wine 5 spoons, 1 spoonful of starch. Practices: 1. Crucian carp to the viscera, to the scales to the gills, washed, the fish on both sides of the beveled knife, with cooking wine and salt for a moment; ginger, onion, garlic are cut at the end, Pixian bean petal minced; 2. Put enough oil in the pan and cook till 80%