Ingredients
1 live crucian carp (about 350 g / 12 oz), 100 g (about 3.5 oz) each of tomato and lemon.
Seasonings
1/2 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons cooking wine, 2 tablespoons vegetable oil.
Steps
1. Scale the crucian carp, remove the gills and internal organs, rinse clean and drain, then lightly marinate with salt and lemon juice; remove the stems from the tomatoes, wash, and cut into small pieces.
2. Heat oil in a wok or pan until hot, then add the crucian carp and pan-fry until both sides are golden brown. Pour in enough water to cover and bring to a boil.
3. Skim off any foam that rises to the surface, then add the tomato and lemon slices and cook for about 8 minutes. Finally, season with salt, cooking wine, and white pepper, stir to combine, and serve.