1. Clean the crucian carp, add cooking wine and salt and spread evenly (extra cooking wine and salt), marinate on one side. 2. Put sugar, dark soy sauce, light soy sauce and cooking wine into a small bowl, stir well and set aside; 3. Chop onion, ginger, garlic and set aside; mince bean paste and set aside; 4. Adjust the water starch and set aside. 5. Evenly spread a layer of dry flour on the marinated fish; 6. Pour oil into the pot and heat it until it is about 60% hot. Add the crucian carp and shake off the excess flour before adding it to the pot; 7. Fry until both sides are golden; Remove and drain the oil and set aside; 8. Leave the oil in the pot and saute the minced ginger and garlic until fragrant; 9. Add the bean paste and stir-fry until red oil comes out; 10. Add the seasoning and stir-fry evenly; 11. Add the chicken stock and bring to a boil ; 12. Add crucian carp, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for about 5 minutes, until the fish is cooked and fragrant; 13. Remove the fish and place on a plate; 14. After the soup in the pot boils, add an appropriate amount Water starch, push out the appropriate consistency; 15. Boil until the soup bubbles, add mature vinegar; 16. Add chopped green onion, turn off the heat; 17. Pour the soup over the fish, and it's done.