Clean the small crucian carp, you can dry it naturally, or you can use kitchen napkin to wipe the fish inside and outside without leaving any moisture, and use a small brush dipped in honey to evenly coat both sides of the fish.

Then pat on a thin layer of flour. Shake off the excess flour after patting. Pour oil in a pan, the oil temperature 50 percent hot, turn the heat down, add the crucian carp fried on low heat.

Here must have patience when deep frying, deep frying until the bones of each crucian carp crispy, fishing out the oil control.

Three 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, and add a large bowl of water to make the sauce. Be sure to put the vinegar Oh, vinegar can soften the fish bones, here choose the vinegar, you can also choose other vinegar!

Prepare a casserole for stir-frying, prepare a large handful of small onions, some ginger, peppercorns, anise, fennel, sesame seeds, cinnamon and other spices into the pot over low heat to simmer to produce flavor, add the sauce, boil.

Fried carp in order to neatly and orderly yards on top of the scallions, the boiled mixture of seasoning sauce poured in. The amount of water should not exceed the body of the fish. This casserole doesn't use much water, so don't add too much water; if you're using a regular frying pan, add more water.

The casserole is covered with a lid, brought to a boil over high heat, turned to minimum heat and simmered for 2 hours, (remember it's minimum heat). Halfway through, you can check 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.

Stewed well, out of the clip when you must be careful, stewed crucian carp fragile, if you are not in a hurry to eat, put at room temperature and then stewed for a day, cooled flavor better! 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.