1, ingredients: small crucian carp, honey, soy sauce, soy sauce, sugar, cooking wine, vinegar, oyster sauce, flour, sesame leaves, anise, cumin, pepper, cinnamon, soybean paste, sweet flour sauce, scallions, ginger.

2, small crucian carp clean, you can dry naturally, you can also use a kitchen napkin to wipe the fish inside and outside clean, do not leave moisture, with a small brush dipped in honey, evenly coated with both sides of the fish body.

3. Then pat on a thin layer of flour. Shake off excess flour after patting. Pour oil in the pot, oil temperature fifty percent hot, turn on low heat, put the carp fried on low heat.

4, here must have patience when frying, fried to each carp bones crispy, fish out of the oil control.

5, 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, a tablespoon of cooking wine, a tablespoon of oyster sauce, a tablespoon of sugar, a tablespoon of vinegar, a teaspoon of salt, a tablespoon of soy sauce, a tablespoon of sweet noodle sauce, add a large bowl of water into the sauce. Be sure to put vinegar Oh, vinegar can soften the fish bone, here choose the vinegar, you can also choose other vinegar!

6, prepare a frying casserole, prepare a large handful of small onions, some ginger, peppercorns, anise, fennel, coriander, cinnamon and other spices into the pot over low heat simmering out of the flavor, add the adjusted sauce, boil.

7, will be fried crucian carp in order to neatly and orderly yards on top of the scallions, will be boiled mixed seasoning sauce poured in. The amount of water should not exceed the body of the fish. This kind of casserole does not consume much water, so the amount of water should not be added too much, if you use a regular frying pan, you can put more water.

8, casserole with a lid, high heat to boil, turn the minimum heat to simmer for 2 hours, (remember is the minimum fire). Midway can look at the amount of water, but do not turn the fish, you can use a spoon to taste the saltiness of the soup to determine whether to add salt.

9, simmering well, out of the clip must be careful, simmering carp fragile, if you are not in a hurry to eat, put at room temperature and then simmering on the day, cooled taste better! ,10, from the treatment of fish to good fish, it takes most of the day, but the good bad fish crispy flavor, sauce flavor enough, meat rotten bone crisp, the more you chew the more fragrant, it is worth a try.