2. Wash the sour radish, slice (or cut into strips), and pull the small green leaves into onion knots.
3. If the crucian carp is too big, make two cuts on the back. If the fish is small, ignore this step. Add salt and cooking wine to the cut crucian carp, mix well and marinate (remove fishy smell).
4. Heat the pot with fire, add a proper amount of oil to the pot, and pour the oil until it smokes slightly. Then add an appropriate amount of oil to the pot (the trick of crucian carp not sticking to the pot), add crucian carp (suck up the water on the surface of crucian carp with kitchen paper or dry it directly before cooking), and fry until both sides are golden.
5. Add a little lard to the pan and fry it. If the base oil is not enough, add a little vegetable oil. First add sour radish, stir-fry soft radish, then add onion, pickled ginger and pickled pepper, and stir-fry all the ingredients together.
6, add water, after the water is boiled, open a small torch soup for 3 minutes, and boil all the ingredients into the soup. Then put the fried fish in, put the onion knot in, cover and simmer for 5 minutes.
7. After the crucian carp is stewed, remove the onion and onion segments, add a small amount of chicken essence, pepper and sugar to taste, and add a little salt if the sour radish is not salty enough. Then put the fish out, put the Tang Lin on it, and finally sprinkle with chopped green onion.