Small crucian carp can be cleaned and dried naturally. You can also use a kitchen napkin to clean the fish inside and out, leaving no moisture. Dip honey with a small brush and spread it evenly on both sides of the fish.
Then pat a thin layer of flour. Shake off the excess flour after filming. Pour oil into the pot, the oil temperature is 50% hot, turn to low heat, and add crucian carp to fry on low heat.
You must be patient when frying here. Every crucian bone is brittle when frying. Take out and control the oil.
Add 3 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of aged vinegar, 1 tablespoon of salt, 1 tablespoon. Be sure to put vinegar, vinegar can soften fish bones, so you can choose old vinegar or other vinegar here!
Prepare a casserole that can be used for cooking, prepare a handful of shallots, some ginger slices, aniseed, fennel, fennel, fragrant leaves, cinnamon and so on. Put it in a pot and simmer for fragrance. Add the prepared juice and bring to a boil.
Stack the fried crucian carp on the chives orderly, and pour in the cooked mixed seasoning juice. Don't exceed the amount of fish. This casserole doesn't consume much water. Don't add too much water. If you use an ordinary wok, you can add more water.
Cover the casserole, bring to a boil and simmer for 2 hours (remember the minimum heat). You can check the water quantity on the way, but don't turn over the fish. You can taste the salty soup with a spoon and judge whether to add salt.
Be careful when you clip it out after stewing. Braised crucian carp is fragile. If you are not in a hurry, stew at room temperature for another day, and it will taste better when it is cold! It takes half a day from processing fish to cooking fish, but the cooked rotten fish is crispy and delicious, the sauce is full of flavor, and the meat is rotten and crisp, and the more you chew it, the more fragrant it is.