Preparation materials: a few fish, peppercorns a few grains, ginger moderate, garlic moderate, onion moderate, a little bit of sugar, a little bit of salt, a little bit of chicken essence, a little bit of soy sauce, a little bit of wine, a little bowl of vinegar, red pepper moderate.

One, a few small carp, clean up and drain the water, in both sides were pulled a few knives, ginger and garlic were sliced, scallions cut into sections.

Two, frying pan pour oil, oil to more. Large fire until the oil temperature of seven or eight percent hot, gently along the edge of the pan into the carp.

Three, fry a good side, gently flip, continue to fry the other side, and then switch to medium heat to continue to fry the fish through, halfway to shake the pot, followed by a flip.

four, to be completely fried on both sides of the fish crisp, touch with chopsticks can be heard when the "clatter clatter" sound can be, turn off the fire, the fish out of the oil control.

Fifth, pour out the excess oil in the pan, leave a little oil, pepper, ginger, garlic, sugar, salt, chicken essence, soy sauce, cooking wine, vinegar, in turn, and then open fire and stir fry until fragrant.

Sixth, add about 400ml of water to boil, and then gently arrange the fried fish into the, once again, large fire to boil and then turn to a small fire.

seven, 40 minutes later, sprinkle some chopped green onion and red pepper rings can be out of the pot on the plate, so the vinegar stewed small fish has been done.