5-6 kg of crucian carp (more is better than less, and less is not worth it), 2 groups of Chinese cabbage (the second layer can also be sliced with radish), 1-2 carrots, a dozen green onions (more is better than less), one piece of ginger, three or four heads of garlic, 2 kg of vinegar (vinegar is the most expensive way to stew crispy fish), aniseed, pepper and sugar.

manufacturing method

1. First put the fish in clean water, spit mud to remove fishy smell, then remove scales, intestines, gills and internal organs (be careful not to remove the head), wash and dry, the second batch of Chinese cabbage is washed and dried, carrots are cut into strips, green onions are cut into sections, and ginger and garlic are sliced;

2. Use a large casserole with a deep mouth. First, put some short bamboo chopsticks at the bottom of the pot (if you eat them often, you'd better make a small bamboo grate) to prevent the bottom of the pot from being burnt. Put a layer of cabbage or radish slices on it, put a layer of onion, ginger and garlic on it, spread it out, code a layer of small fish, and then layer by layer of vegetables and fish ... this will be layered in order until the fish is finished. Watch the code.

3. Put pepper and aniseed in the bag at the gap, put carrot sticks at the remaining gap, cover with cabbage, and finally put soy sauce, vinegar and cooking wine into the pot;

4. When getting angry, first cook for about 20 minutes with high fire, add sugar, pour sesame oil along the edge of the pot, cover the pot, simmer for about 2-3 hours with low fire, and stew the crispy fish until the fish bones are crisp and the soup is exhausted.

Take the pot to the fire and let it cool. Be careful not to move before it gets cold, or the fish will rot.

Characteristics of cooked vegetables

This dish is cold, salty and sweet, with soft bones and crisp bones. It's no trouble to choose thorns when eating, let alone worry about sticking your mouth. It is really suitable for all ages.