Crispy Fish is a specialty traditional dish, belonging to Hebei cuisine, or Zhejiang cuisine. As China's bone crispy fish ancestor, the earliest origin in China's bone crispy fish township of Handan City, Hebei Province, Zhaojia, Wei and Jin Dynasties, by the folk into the palace, the Northern Song Dynasty by the Great Ancestor Zhao Kuangyin (Hebei Zhuozhou people) issued a decree of the Royal Seal, and henceforth honored as the Holy Decree of the bone crispy fish. From the two Song Dynasty to the Ming and Qing Dynasties, the ministries of adults to be able to eat a time this fish as the highest honor.

Practice is as follows:

Generally for the more spiny crucian carp, carp and so on with this method. First of all, the fish will be processed clean, if it is a large fish cut into pieces, to prevent deep-fried through. Then the frying pan into a small amount of oil, the first fish into the frying pan over the oil, and then cooking onion, ginger, garlic, the fish into the pot that can be stewed, put the cooking material, pour water to submerge the fish, and then boil on high heat, boil after small fire slowly stewed. The best way to do this is to cook the fish in a casserole dish for about 10 hours, or in a pressure cooker, except that the flavor is not as good as in a casserole dish. Of course, the most important step is to cook the stew and stew when put into the stew, you can put into the big spices, chili and so on.