Carp 5-6 pounds (should be more than not less, less is not worth it), cabbage two gang (second layer, can also be used carrot slices) moderate, carrots 1-2, onions ten (should be more than not less), ginger a piece of garlic three or four head, vinegar two pounds (stewed crispy fish is the most cost of the vinegar), seasonings, pepper, sugar a pound (can be added or subtracted according to taste, soy sauce, sesame oil two, cooking wine, refined salt. Sugar one catty (can be added or subtracted according to taste), half a catty of soy sauce, sesame oil two two, cooking wine, refined salt.

Method of production

1. the fish first in the water, spit mud, to go fishy, and then the fish in addition to the scales and open, gills, gutted (pay attention to do not go to the head), washed and controlled dry, the cabbage two gangs are also washed and controlled dry, carrots, carrots, onions, sliced, ginger, garlic slices;

2. with a deep mouth of the large casserole, the first in the pot on the bottom of the flat put a few short bamboo chopsticks (if you often eat, the best) Special a small bamboo grate), in order to prevent the bottom paste pot, pad on a layer of cabbage gang or radish slices, put a layer of green onions, ginger, garlic, flatten, yards on a layer of small fish, followed by a layer of vegetables, a layer of fish ...... so in this order of layering, the fish yards finished, pay attention to yards of fish fish when the fish head outward, the tail of the fish towards the inner yards of the smooth, leaving gaps in the middle;

3. . will pepper, dashi bag placed in the gap, the carrot strips into the remaining gap, and then use the cabbage gang cover on top of the top, and finally the soy sauce, vinegar, cooking wine in the pot;

4. on the fire, the first to a large fire to boil, about twenty minutes, under the sugar, along the sides of the pot poured into the sesame oil, cover the lid of the pot, with a small fire first open and then simmer for about 2-3 hours, to be the fish bone crisp, Soup end, stewed crispy fish that is;

5. The pot off the fire, cool, pay attention to cool before never move, a move the fish will be all rotten.

Cooking features

This dish is a cold dish, salty and sweet mouth, soft bone and spine crisp, eat it without the trouble of choosing thorns, and do not have to worry about zhang mouth, is really suitable for both young and old.