Raw materials for old Beijing stewed crispy fish: small river fish (small crucian carp), mushrooms, fat pork, green onions, ginger, sugar, salt, cooking oil, cooking wine, vinegar, peppercorns, star anise, cinnamon, soy sauce, broth, moderate amount of each.

Stewed Crispy Fish Production Method

1. Remove the fish from the viscera and wash, mushrooms to remove the tips, fat pork cut into cubes;

2. In the bottom of the pot buckle a small plate, placed a layer of green onion segments, slices of ginger, mushrooms, and then a layer of diced fish (head inward tail outward), add salt, sugar, cooking wine, vinegar, pepper, star anise, cinnamon, soy sauce;

3. Sit in the pot to ignite the fire, the pot Pour the broth, boil with high heat and then switch to a small fire for 1-2 hours, until the fish crispy meat rotten, stewed crispy fish is ready.