Accessories: Chinese cabbage 100g.

Seasoning: 70g scallion, pepper 10g, 20g ginger, 3g salt, 50g vinegar, 50g cooking wine, 20g fish sauce, 20g sugar and a proper amount of 30g.

Practice of crispy fish in Jiaodong;

1. dephosphorization of small marine fish or crucian carp, cleaning of internal organs and cleaning of cabbage; Put a proper amount of chopped green onion and pepper into a hot oil pan, fry until fragrant, remove the pepper and chopped green onion, and keep the pepper oil.

2. Take a large casserole, spread a layer of fat slices on the bottom of the casserole, then arrange the fish, and add broth, vinegar, cooking wine, salt, fish sauce, onion, ginger, etc. To boil, add onion cover and pepper oil, cover the lid and simmer for more than six hours, then serve.

For more information about Jiaodong Crispy Fish, please check Minte.com Food Bank/Restaurant/Jiaodong Crispy Fish.