marinated crucian carp. Prepare crucian carp, add 5 ml of clear water, and then add appropriate amount of cooking wine, soy sauce, monosodium glutamate and salt. A seasoning bag (containing scallion segments, ginger slices, pericarp of Zanthoxylum bungeanum, Amomum villosum, Cinnamomum cassia, Flos Caryophylli, Fructus Foeniculi, Fructus Anisi Stellati and Pericarpium Citri Tangerinae) can be added.

Method

1. First, put the refined salt, soy sauce and seasoning bag into a 5 ml clear water pot to boil, scoop out the floating foam and cook it into a marinade.

2. Wash the crucian carp, put it in a marinade pot, add cooking wine to boil, then cook it with slow fire, leave the fire source, and cool it to produce.