1, raw material seasoning: 5 clean crucian carp (250g per contract), oil 1000g, soy sauce 75g, onion 100g, ginger 1 slice, yellow wine 30g, sugar 150g, monosodium glutamate and vinegar a little.

2. Operation steps: put oil in the pot, when it is heated to 70%, fry the crucian carp one by one until crisp, and take it out. Leave a little oil in the pot. When the onion is brown and fragrant, add yellow wine, soy sauce, sugar, monosodium glutamate and ginger, simmer for a while, soak the crucian carp for flavor, and finally add vinegar.

3, special comments: maroon, the meat and bones are crisp, but the fish shape is intact, the taste is fresh, and the marinade is thick.