Can.

Carp is also known as perch, also known as hi head, for the carp family, produced in all parts of the country. Carp is commonly known as crucian carp melons, meat flavor, tender meat, it is nutritionally comprehensive, containing more protein, less fat, eating fresh and not greasy, slightly sweet.

It is a highly adaptable fish, inhabiting rivers, lakes, ponds, rivers and canals, especially in shallow lakes and ponds with thick water and grass more, crucian carp are produced in all seasons, but in February to April and August to December produced the most fertile.

The body of crucian carp is laterally flat and high, the body is smaller, the back is dark, the abdomen is light, the body color varies according to the place of origin, most of them are black with a metallic luster, the mouth is beardless, the scales are smaller, and the shape of the fins is the same as that of the carp. Carp meat is tender and flavorful, high nutritional value, but the thorns are small and many.

Small crucian carp, green onion, ginger, green pepper, garlic (separate peeled and patted loose), cooking oil, sugar, vinegar, soy sauce, yellow wine.

1, will be small crucian carp to remove scales and gills to remove viscera washed and patted dry for use.

2, will be on the iron pot on the fire after the heat into the appropriate amount of cooking oil, until the oil just smoke, put onion, ginger, garlic stir-fried until fragrant into the small crucian carp slightly stir-fried.

3, then into the yellow wine, yellow wine into the amount of just submerged crucian carp shall prevail.

4, then into the sugar, vinegar, green pepper, soy sauce, each into the amount according to the taste of each person shall prevail, but the vinegar should not be more than salt instead of soy sauce to increase the salty; cover the pot with a lid to the soup can be burned on high heat to the soup can be thick, suitable for immediate burning that is eaten.