Materials: 2-3 crucian carp, moderate amount of cooking wine, moderate amount of salt

Method of production:

1, fresh crucian carp clean, remove the scales and internal organs.

2, from the crucian carp belly under the knife, along the bones of the fish, the crucian carp flesh slice down a piece, but to be connected to the other half.

3, the fish body evenly spread all over the cooking wine and salt, marinated for about 10 hours, placed in a cool dry place to air-dry the water in the fish.

4. Preheat the oven to 150 degrees and bake the fish for 40 minutes.

5. Remove from the oven and allow to cool before serving (be careful of the spines).