Wash the fish, cut the fish body diagonally with a few cuts and rub salt to taste, put it into the microwave oven and microwave it until 70% mature. Mix sweet and sour sauce: vinegar, soy sauce, cooking wine, sugar according to the ratio of 3:1:1:1:1, or according to their own taste with another.

Add a little oil to the frying pan, add green onion, ginger and garlic and stir, pour in the sweet and sour sauce, simmer over low heat and pour it into the fish when slightly thickened, and continue to microwave until cooked.

Vinegar steeped fish is the body length of 4-7 centimeters of small crucian carp as raw materials, salt pickling, deep-frying, dipping vinegar sauce, vacuum packaging and other processing technology. The product has the characteristics of crispy and delicious, soft thorns, rich nutrition, convenient to eat and so on.

White vinegar, shaoxing wine and ginger have the effect of removing fishy, but ginger should not be too early in the pot, because the proteins in the body of the fish will impede the deodorization effect of ginger, can be boiled for a while, to be solidified by the proteins and then put ginger, the effect is better.