1. Scrape the scales and dig the gills of the fish, remove the internal organs by laparotomy, rinse with water, sprinkle with refined salt and evenly spread;

2. Wash the onion and ginger and cut them into filaments;

3. Tear off the film of pork suet and chop it into small pieces;

4. Soak suet, refined salt, white wine, white sugar, yellow wine, star anise and pepper for later use;

5. Dry the fish, fill the belly with salted lard, wrap the fish tightly with paper, tie it with rope, and hang it in a sunny and ventilated place for about 3 weeks;

6. Take back the fish, open the lid and cut it into 3.3 cm long sections with a knife;

7. Put the cut fish segments on the disc in the shape of fish;

8. Add the onion and shredded ginger and mix well, and seal the pot with paper;

9. Steam in a cage for 20 minutes.

Tips on the encapsulation method of crucian carp

Capsule crucian carp is mostly made in early winter, which is hot and humid in midsummer and easy to deteriorate.

Encapsulated crucian carp flavor

Fresh in pickling, fresh in pickling, unique technology and excellent flavor.

The story of capsule crucian carp

"Capsule crucian carp" is a rare traditional flavor dish in Shaanxi, which is made of crucian carp as the main raw material, lard and various seasonings. This dish is most famous for the production of Xi People's Mansion, which is very popular with diners inside and outside the province.