Crucian carp fish is cleaned clean, delimit on piscine body a few knives, two sides wants to delimit

Add cooking wine, a few salt, jiang Si wipes divide evenly, souse is controlled 20 minutes

Ginger garlic cuts foam, garlic is bit more, chinese prickly ash a small

Chopped green onion reserves

The oil in boiler burns heat, in a way is bit more, decoct when piscine skin is defeated not easily, decoct comes two sides is golden

Fish out will reserve

Take bottom oil, enter ginger garlic foam, chinese prickly ash explodes sweet

One spoon thick broad-bean sauce (thick broad-bean sauce of Pi county red oil)

Fry a red oil, fry sweet

Come to a few often be smoked, fasten too much

Add about the same two bowls of small water (according to piscine size, big increase a point more small increase a point less) big baked wheaten cake leaves turn small fire
Add right amount salt, a few white sugar, a few pepper and gallinaceous essence flavor

After the boiler on the lid builds small fire to boil 3 minutes, put down the fish.

Small fire stew boils the cap on the lid 5 minutes or so, open a lid piscine body turns over one side, boiling 35 minutes, drench toward piscine body with an in boiler soup juice with ceaseless scoop make its more tasty. Fill the fish finally come out to put dish in.

The time that other fish and crucian carp fish cook is different, crucian carp fish is general not quite, piscine body is light, other him fish holds time according to size!

Juice of soup of a few of the remnant in boiler, take a bowl to join amylaceous attune to fall into juice commencement is burned in boiler its are thick stiff.

Even finally drench go up in piscine body, scatter on chopped green onion can