Main Ingredients

Carp

1500g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Peppercorns

Moderate

Da Seasoning

4 grains

Metal Vinegar

3 tbsp

Wine

3 tablespoons

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Cabbage

150g

Coriander

10g

Steps

1. Clean up the carp.

2. Heat oil in a pot until 80% hot, add crucian carp and deep fry until golden, then fish out.

3. Put three tablespoons of rice vinegar, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of sugar, appropriate amount of salt in the bowl, stir well.

4. Onion cut into pieces, ginger, garlic sliced, ready pepper and seasonings.

5. Wash the cabbage gang, lay on the bottom of the rice cooker.

6. Put the fried crucian carp yard on the cabbage leaves.

7. Start another pot, put a little oil in the pot, put onion, ginger, garlic, pepper, dashi stir fry.

8. Pour the blended bowl juice into the pot, add the right amount of water to boil.

9. Pour the boiled soup into the rice cooker, and then add an appropriate amount of water, the amount of water should be diffused over the fish, boil for half an hour, lift the heating button of the rice cooker, and then simmer for two hours.

10. out of the pot on a plate, sprinkle chopped parsley.

Tips

1, simmering time should be long to achieve crispy.

2, if you use a pressure cooker, this dish will not take so long.

3, Laying cabbage on the bottom of the pot can prevent the fish from sticking to the pot.