The preparation and ingredients of bad fish are as follows:

Clean the small crucian carp and dry it naturally. You can also use kitchen napkins to wipe the inside and outside of the fish clean without leaving any water. Use a small brush to Dip in honey and coat both sides of the fish evenly.

Then pat on a thin layer of flour. Shake off excess flour after patting. Pour oil into the pot, the oil temperature is 50% hot, turn to low heat, add crucian carp and fry over low heat.

You must be patient when frying here, fry until each crucian carp bone is crispy, then remove and control the oil.

Combine 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, a tablespoon of cooking wine, a tablespoon of oyster sauce, a spoonful of sugar, a spoonful of aged vinegar, a teaspoon of salt, a spoonful of bean paste, and a spoonful of sweet noodle sauce , add a large bowl of water to make the sauce. Be sure to add vinegar. Vinegar can soften fish bones. I use aged vinegar here, but you can also choose other vinegars!

Prepare a casserole that can be used for stir-frying. Prepare a large handful of chives, some ginger slices, peppercorns, star anise, cumin, bay leaves, cinnamon and other aniseed ingredients, put them into the pot over low heat and simmer until fragrant. Add the prepared sauce and bring to a boil.

Arrange the fried crucian carp neatly and orderly on top of the chives, and pour the cooked mixed sauce into it. The amount of water should not exceed the body of the fish. This kind of casserole does not consume much water, so do not add too much water. If you use an ordinary wok, you can add more water.

Cover the casserole with a lid, bring to a boil over high heat, then turn to the minimum heat and simmer for 2 hours (remember it is the minimum heat). You can check the amount of water in the middle, but don't turn the fish. You can use a spoon to taste the saltiness of the soup to judge whether to add more salt.

After simmering, you must be careful when picking it out. The braised crucian carp is fragile. If you are not in a hurry to eat it, leave it at room temperature for another day and it will taste better when it is cool! It takes more than half a day from processing the fish to making it ready, but the finished fish is crispy and tasty, with a full flavor of sauce. The meat is crispy and the bones are crispy. The more you chew, the more fragrant it becomes.