Practice a

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

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

2. with a large pot with a deep mouth, the first in the bottom of the pot to put a few short bamboo chopsticks (if you often eat, it is best to specialize in a small bamboo grates), to prevent Bottom paste pot, pad a layer of cabbage gang or radish slices, put a layer of green onions, ginger, garlic, flatten, code a layer of small fish, followed by a layer of vegetables, a layer of fish ...... so in this order layering, the fish yards until the end, pay attention to yards of fish when the head of the fish towards the outside, the tail of the fish towards the inside of the yards smooth, leaving gaps in the middle;

3. will be peppercorns, dashi bag Put in the gap, put the carrot strips into the remaining gap

, and then use the cabbage to cover the top of the roof, and finally the soy sauce, vinegar, cooking wine in the pot;

4. on the fire, the first to a large fire to boil, about open twenty minutes, under the sugar, along the sides of the pan 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 bones crisp, the soup juice is exhausted. The fish will be ready;

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

This dish is a cold dish, salty and sweet mouth, soft bones and spines, eat up the trouble of choosing the spines, and do not have to worry about the mouth, is really young and old.

Practice 2

Small river fish (crucian carp), mushrooms, fat pork, green onions, ginger, sugar, salt, cooking oil, cooking wine, vinegar, peppercorns, star anise, cinnamon, soy sauce, broth, each in moderation.

1. the fish gutted and washed, mushrooms de-tipped, fat pork cut into cubes;

2. in the bottom of the pot buckle a small plate, placed a layer of green onion, ginger, mushrooms, and then a layer of fish (head in tail outward) diced meat, add salt, sugar, cooking wine, vinegar, pepper, anise, cinnamon, soy sauce;

3. sit in the pot on the stove, the pot poured into the clear broth, with a large fire and then switch to a low Fire 1-2 hours, until the fish crispy meat rotten, stewed crispy fish into.

The fish is crispy and rotten, and the flavor is mellow.

1. Pour four or five taels of oil into the pot.

2. When the oil is hot, add some peppercorns and some garlic, wait until the aroma of the peppercorns is fried, pour the salted vegetables into the pot, wait until the salted vegetables are slightly browned, and put the washed fish into the pot.

3. When the fish is ready, take a small bowl of soy sauce and pour it into the pot.

4. Then add a small bowl of vinegar, reduce the heat to low and cook slowly.

5. Simmer over low heat for about three hours.

Nutritional value

The mackerel contains 19.5% protein, 5.2% fat, calcium, phosphorus, iron, b1, b2 and trace elements of zinc, zinc, adults need 12-16 grams of zinc per day, and the need for adolescent period is correspondingly increased.