CATDOLL : CATDOLL: How to make the Anhui specialty dish stuffed crucian carp?

[Ingredients/Seasoning] 2 fresh crucian carps (about 500g), 75g pork leg meat, 20g bamboo shoots, 20g cooking wine, 2 scallions, 5 slices of ginger, cornstarch, sesame oil, soy sauce, and sugar to taste. [Production process] ① Cut the crucian carp open, remove the internal organs, and wash the black clothes. Wash and mince the scallions. Mince the ginger. ② Chop the leg meat into minced meat, add 10g cooking wine and salt, mix well, and stuff them into the fish body from the back, leaving 40% outside the fish body. ③ Heat the pan, add oil, put the stuffed crucian carp in and fry until both sides are golden brown, add cooking wine, cover and simmer for a while, then add soy sauce, sugar, bamboo shoots, chopped scallions, minced ginger and appropriate amount of soup, bring to a boil, and simmer over low heat for 15 minutes. After the fish and meat are cooked, switch to high heat, thicken with cornstarch water, and drizzle with sesame oil.

The answer comes from the official website of China Food Network