The most common way for crucian carp is to make soup or stew tofu. Tofu and soup are generally eliminated because of the thorns, and fish is not very popular. Today, I will introduce you to a method of crucian carp. The crucian carp is sweet and sour, so crisp that even the fishbone can be easily chewed. Try it ~ ~ ~ ~

Composition details

Crucian carp, Jiang Mo, chopped green onion, allspice powder, Shaoxing wine, soy sauce, white sugar, vinegar and vegetable oil.

1, clean the fish, mix well with cooking wine, ginger juice and soy sauce, marinate for 20 minutes, take it out and drain it, preferably with a kitchen paper towel.

2. Sit the wok on a big fire, pour in the vegetable oil, heat it to 70% heat, and put the fish in the oil pan.

3. Fry until it is yellow brown and the fish bones are crisp. Take out and drain.

4, the original pot to oil, add vinegar, sugar, medium fire to melt sugar.

5. Add chopped green onion and Jiang Mo.

6. Put the fried fish into the pot, let the fish soak in the sweet and sour juice, pour 1 tbsp of cooked oil into the plate, and finally sprinkle with spiced powder.

Raw material formula: fresh small crucian carp (preferably small crucian carp with a body length of 10 cm) 2.5 kg pig bones (used to pad the bottom of the pot) 500 g sesame oil 300 g soy sauce 300 g vinegar 300 g cooking wine 300 g white sugar 250 g rock sugar powder 150 g spiced powder 7.5 g cinnamon, clove, cardamom, pepper, aniseed, etc.

Production method:

1. Remove the scales and gills of crucian carp, cut a small mouth along the belly of the fish from the gills, take out the internal organs (don't break the gallbladder), and wash them with clear water; Cut the onion into sections 10 cm long, and pat the ginger loosely; Three liquid seasonings, vinegar, cooking wine and soy sauce, are put in a bowl and stirred into "seasoning water".

2. First spread a layer of pork bones in the pot, then spread a layer of ginger slices, sprinkle with cinnamon, clove, cardamom, pepper and aniseed, and finally code the fish in layers. When the first layer of fish is coded, the fish head is facing the pot and the fish tail is facing the center of the pot, one by one in a circle, shaped like a chrysanthemum, and sprinkled with spiced powder; In the second yard, in the middle row, cover the hole and sprinkle with spiced powder. After this layer by layer, code the onion segments into chrysanthemum shapes. Finally, sprinkle white sugar and rock sugar powder between the onion segments, evenly sprinkle with sesame oil and sugar color, add some "seasoning water" and put the pot on fire.

3. Bring the fish to a boil, cover it with a porcelain dish slightly smaller than the pot, hold the fish down, and move it to low heat for stewing. When stewing, keep the soup slightly boiling, and the soup should bubble outward around the porcelain plate. If you find that the soup can't be reduced, continue to add the remaining "seasoning water", increase the fire until it boils, and then switch to a small fire. According to this method, all the "seasoning water" has been added and the ceasefire has stopped.

4. Stew for about 4-5 hours. After a long period of heating and vinegar, fish bones and bones become completely crisp. At this time, take off the porcelain plate and air it for one night or more than 10 hour. Take out the onions first, and then take the fish slowly. Because fish is brittle and easily broken, you should handle it with care, and move quickly and cleanly. Put the fish into a dish alone, add a little chopped green onion and pour the original soup.