Preparation materials: a few small fish, a few peppers, a proper amount of ginger, garlic, onion, a little sugar, a little salt, a little chicken essence, a little soy sauce, a little cooking wine, a small bowl of vinegar and a proper amount of red pepper.

First, a number of small crucian carp, clean and drain, pull a few knives on both sides, slice ginger and garlic respectively, and cut onions into sections.

Second, pour the oil into the wok. There is more oil. When the oil temperature is 7-80% hot, gently put the crucian carp along the side of the pot.

Third, fry one side, turn over gently, continue to fry the other side, then change to medium fire and continue to fry the fish thoroughly, shaking the pot and turning over halfway.

When the two sides of the fish are completely fried, you can hear the sound of "crash" when touching with chopsticks. Turn off the fire and take out the fish to control the oil.

5. Dump the excess oil in the pot and leave a little base oil. Put pepper, ginger, garlic, sugar, salt, chicken essence, soy sauce, cooking wine and vinegar into the pot in turn, and then stir-fry to get the fragrance.

6. Add about 400 ml of water to boil, then gently put the fried fish in. After the fire is boiled again, turn to a small fire.

After seven or forty minutes, sprinkle some chopped green onion and red pepper rings to serve, so that the vinegar braised fish is ready.