2. Wash the green onions and cut them into sections; Wash and slice ginger and garlic for later use;

3. Put a layer of bamboo mat in the bottom of the pot. First, put the crucian carp on the bamboo mat and arrange it neatly (head outward, belly upward, side). Spread all kinds of spices evenly on the fish, then put a layer of fish and seasoning, and so on until the fish and seasoning are finished.

4. Add rice wine, soy sauce, rice vinegar, sugar and fresh soup, and then cover the lid to make it as sealed as possible;

5. After boiling with large fire, switch to low fire for five hours;

6. When the fishbone is crisp and rotten, pour sesame oil on it, thicken the marinade with high fire, then cool off the fire, and then carefully take it out and plate it after freezing.