1.

The scales and internal organs of crucian carp should be removed, and the black film attached to the belly of the fish must be removed, washed and coated with starch.

2.

Heat the wok on the fire, sprinkle the bottom of the wok with vegetable oil, and fry the crucian carp until golden on both sides.

3.

Add a little oil to the bottom of the pot and add cinnamon, star anise, onion, ginger and garlic.

4.

Stir-fry the cut tomatoes to improve the sour taste and remove the fishy smell. When tomatoes become fluffy, add soy sauce to add flavor.

5.

Put the fried fish in the pot, add cooking wine to remove the fishy smell, and then add hot water, so as not to touch the surface of the fish.

6.

6. Add a small amount of rice vinegar to adjust the acidity and deodorization, so as not to make the acidity too strong, and the taste of tomatoes is layered. (If you have dried hawthorn, you can put some, but I don't have it at home, so I will omit it. )

7.

Add soy sauce and appropriate amount of sugar to taste, and stew the soup and hairtail in a pressure cooker for 40 minutes.

8.

Finished product drawing

9.

At first, I couldn't cook this dish well. Fortunately, I downloaded the Xiangha recipe app.

Crispy crucian carp

Raw materials: 20 fresh crucian carp (each weighing 50g), 300g balsamic vinegar, 200g Shaoxing wine100g soy sauce, 0/00g sugar100g onion, 50g ginger slices and 200g sesame oil. ?

Methods: 1. Wash crucian carp and drain for later use. ?

2. Spread a layer of chives on the bottom of the casserole lined with bamboo mats, then put the crucian carp belly up, then spread a layer of chives on the side of the pot, and then arrange a layer of crucian carp on the onion surface as before. After all the fish are fished out, add Shao wine, balsamic vinegar, soy sauce, white sugar and ginger slices, boil over high fire, skim off the floating foam, take a large plate and press it on the fish, cover the pot tightly, move the pot and simmer for about 4 hours. When the fish bones are crisp and the marinade will be thick, add sesame oil until the soup is thick and gelatinous, and then the juice can be eaten. ?

Features: bright red color, chopsticks are not broken, fish bones are crisp and tender, no stalks and no residue, and the fish melts in the mouth, and the fish is chewy.