Practice: 1. A treaty 500 grams of crucian carp scaling gill gutting, cleaned and drained, in the fish body on both sides of the carving on the horizontal knife put, with salt rubbed through the fish body, marinated for 20 minutes. Pork 50 grams chopped, 3 mushrooms shredded, green and red pepper each 1 cut small pieces to be used.
2. Place the frying pan on high heat, pour 1500 grams of water to boil, add 6 spoons of vinegar, 3 spoons of salt, put the fish into the boil, cover and simmer on low heat for 5 minutes, take out the fish with a leaky spoon and put it on a plate.
3. Put the frying pan on medium heat, pour a small amount of salad oil, burn to 60% hot, put the minced meat into the stir-fry incense, push into the onion and ginger stir fry for a few times, into the green and red peppers and mushrooms stir-fry, add 2 spoons of vinegar, soy sauce 1 tbsp, chicken broth, salt, cooking a little soup, add sugar half a spoonful of sugar, continue to stir-fry, cover the lid and simmer for a while, until the soup thickened when the thickening of the water cornstarch thickening, drizzle a bit of sesame oil, pan pouring all over the fish to be able to. The first thing you need to do is to make sure that you have a good understanding of what you are doing.