Materials:

8 small crucian carp, 50 grams of kelp knots, 300 grams of white onion, 1 piece of ginger.

Seasoning:

250ML of balsamic vinegar, 150ML of shaoxing wine, 200ML of soy sauce, 100g of sugar, 50g of sesame oil.

Practice:

1, small crucian carp to remove scales and gills, cut open the stomach to remove the viscera, remove the black membrane in the stomach, thoroughly cleaned, washed and drained.

2, dry kelp knots soaked, rinsed repeatedly with water to remove sand until washed.

3, scallions only use the white part of the scallion, cut into segments, and then cut in half; ginger cut into slices.

4, take the casserole, first code a layer of kelp knots, then code a layer of scallion segments, and then the small carp belly side up code.

5, fish above another layer of kelp knots, then a layer of green onions, then small crucian carp, and finally the top of the code onions and ginger slices.

6, all yards well, the balsamic vinegar, wine, soy sauce, sugar into the casserole, the amount of fish to be able to pass.

7, almost boiling, skim the foam. Press a disk over the fish, cover the casserole with a lid, and simmer over low heat for 4 hours.

8, 4 hours later, open the lid, evenly drizzled with sesame oil, then cover and simmer for 1 hour.

9, natural cooling in the refrigerator, ready to use.

Remarks:

1, crucian carp to 1 two 1 is appropriate, commonly known as crucian carp melon seeds.

2, the amount of green onion must be large, and only white onion.

3, in addition to the beginning of the pot to boil, and then need to be very small fire slowly simmering, straight to the end of the simmering bone rotten meat but not scattered.

4, this dish with seasonings and onions, seaweed in the water will slowly stew fish crisp, do not need to add water.

5, add a plate to cover the fish, and then cover the lid is to make the casserole airtight, to prevent the loss of moisture.