1. After the fish is washed and drained, soak it in 2 tablespoons of seasoning soy sauce, 1 tablespoon of white vinegar and 1 tablespoon of wine for 2-3 hours. 2. Drain the soaked fish and fry or crisp it.

3. Slice the onion into long slices and fry or fry it in an oil pan, then add the crucian carp crisp, sprinkle with 1 teaspoon of seasoning sugar, 1 tablespoon of wine and half a bowl of water, boil it and bake it on low heat until it is dry.

3 "Winter recipe: grilled crucian carp with onion"

Raw materials:

Carassius auratus (1 strip, 450g), onion segments (160g), yellow rice wine (45g), white sugar (32.5g), sugar color (a little), soy sauce (45g), vinegar (8.5g), monosodium glutamate (a little) and sesame oil (6).

Practice: 1. Scaled crucian carp, eviscerated, gilled, washed, sliced with oblique knives on both sides, and marinated with soy sauce and wine.

Second, open the pig oil pan, put the crucian carp into the pan, fry on both sides, take it out, and filter off the oil.

3. Cut the onion into 1 inch long, stir-fry it in a pot, then put the crucian carp on the onion, add wine, soy sauce, sugar, sugar color, monosodium glutamate and clear soup, cover the pot and bake it for about 20 minutes. When the fish is delicious, you can take it out and put it on a plate.

Fourth, thicken the soup in the pot again, pour in sesame oil and vinegar, and pour it on the crucian carp together.