2, small onions cleaned and cut long sections, pay attention to the root of the onion Shun do not have to remove, so that the flavor is more intense.
3, pour more oil in the pot to seven or eight percent heat, the fish down to medium-high heat fry until the surface browned out.
4, pour the oil out, leaving a little bottom oil is hot, put the small onion cut into pieces and put down on high heat to fry some, so that the scallion aroma emanate out.
5, put the fish on the green onions, open the fire, under the soy sauce and yellow wine burst incense
6, put the right amount of water to boil, and then put the vinegar, salt and sugar and pepper to boil
7, turn to medium heat to burn ten minutes after the fish turn over, continue to burn ten minutes, to the soup becomes less thickened.
8, out of the cool can be eaten, I feel that this onion roasted crucian carp after cooling the taste more delicious some.
Scallion roasted crucian carp production skills:
1, crucian carp to fry some hard, that is, high heat and hot oil to fry for a while, fry some dry, so then use the soup to give it burned back to the soft, especially flavorful.
2, remember the fish must use kitchen paper to dry the surface moisture, or a fried will collapse splash, easy to hurt.
3, green onions should also be washed in advance to dry a bit of moisture, otherwise the frying will also collapse oil, green onions should be fried out of the charred aroma and then put the fish.
4, burning fish when the amount of water to just not over half of the fish is about the same, in a small fire slowly burn, do not come up to the fire a few times to drain the soup, so that the fish inside is still hard, but also did not taste it, to slow down the fire to the fish burned back to soften it good.
5, the last juice do not have too much left, a little on it, try to collect into the fish, so the flavor of the fish is also strong enough.
6, hot days do this really a bit of trouble, but a one-time can do more, put in the refrigerator at any time to eat, it is also a once-and-for-all right.