Main ingredient: 20 Yellow River carp

Accessories: salt, pepper, garlic, dashi, ginger, each appropriate amount, 15 pieces of green onion, 250 grams of sugar, 1500 grams of vinegar, 1000 grams of soy sauce, 250 grams of cooking wine, 20 grams of Baisi Bao, 10,000 grams of old broth (added in stages). Production: the bottom of the pot spread a number of bamboo slices. Then put into the auxiliary materials, materials on the top side of the fish, and then put the casserole on the stove fire, large fire "material cellar", which is the key to the fish is not delicious, and then add high-quality millet water, the water should be more than the top layer of fish. After the pot of fish soup boiling, the fire strength adjusted to small, fire strength size to the pot of fish soup slightly rolling and not boiling for the best. Domestic soup less, add the right amount of old stock. About 3 to 6 hours fish can be out of the pot. Characteristics: crispy bones and rotten thorns, fresh fish, excellent taste, young and old alike.