Output: 1. Scales, gills and viscera of crucian carp are removed, washed, onion is cut into long noodles, and ginger is sliced.
2. Wash the casserole, put bamboo grates on the bottom of the casserole, first spread half ginger, turn the fish head outward and the fish tail inward in a circle, spread the other half onion ginger, put the remaining crucian carp on it according to the previous method, then add soy sauce, sugar, salt, yellow wine, vinegar and appropriate amount of water (to submerge the raw materials), cover the lid, boil over medium heat and stew over low heat for two or three times.
3. When eating, lock the casserole in the basin, remove the bamboo grate, put the onion segments on the plate as the base, and put the crucian carp neatly on it, and you can eat.
Usage and dosage: breakfast, Chinese food, dinner and snacks.