1, ingredients: crucian carp 5-6 pounds, cabbage two gangs of moderate, carrots 1-2, ten onions, ginger a piece of garlic three or four heads, two pounds of vinegar, seasonings, pepper, sugar a catty, half a catty of soy sauce, sesame oil, two two, cooking wine, refined salt.

2, the fish first in the water, spit mud, to go fishy, and then the fish in addition to the scales open, gills, gutted, washed and dried, cabbage two gangs are also washed and dried, carrots cut strips, scallions cut into sections, ginger, garlic slices;

3, with a deep mouth of the large casserole dish, the first in the bottom of the pan to put a few short bamboo chopsticks to prevent the bottom of the pot paste, cushioned with a layer of cabbage gangs or radish slices, a layer of scallions, ginger and garlic! Then put a layer of cabbage or radish slices, a layer of green onion, ginger and garlic, a layer of small fish, a layer of vegetables, a layer of fish, a layer of vegetables and a layer of fish. This is the order of layering, the fish yards until the end, pay attention to code fish fish head out, fish tail inward code smooth, leaving a gap in the middle;

4, pepper, dashi bag in the gap, put the carrot strip into the remaining gap, and then use the cabbage gang cover the top of the top, and finally the soy sauce, vinegar, cooking wine down the pot;

5, on the fire, the first to a high flame boil, about open for about twenty minutes, under the sugar!