Exercise:
1. Wash the crucian carp, cut it from the back of the fish with a sharp knife, clean it, put the fish on the chopping block and cut it into thick slices about 5 cm thick.
2. Put the fish fillets into a basin, add ginger slices, onion segments and soy sauce (1 teaspoon, 5 ml), and marinate for 10 minute.
3. Put the cooking wine, sugar, allspice powder, balsamic vinegar and ginger oil (1 teaspoon, 5ml) into the pot, add 1 glass of water and boil for 5min, then put it in a bowl and let it cool.
4. Heat the frying pan on a big fire. When the oil temperature rises to 80% (there is obvious smoke rising above the oil surface), put the fish fillets into the oil, gently slide them open with chopsticks, fry them until the skin is slightly yellow and the fish is tight, and take out and drain the oil.
5. Heat the oil in the pan again, fry the fish fillets in the oil pan, take them out with a colander or a strainer, put them in a seasoning bowl immediately while they are hot, and leave them for 15 minutes or more to eat.