Cooking Steps

1. 

   Step1:Remove the head of fresh crucian carp and clean the internal organs. (the black film in the belly is washed off

2. 

   Step2:Seasoning se

3. 

   Step3:I forgot to take pepper salt. Any kind of white wine will do.

4. 

   Step4:Put the onion, ginger and garlic at the bottom of the casserole. Fish size is good. Add water. It's better if the fish is half finger deep.

5. 

   Step5:Then put in a lot of vinegar. A small amount of raw soy sauce. And white sugar, white wine and pepper. Vinegar softens the bones of fish. So put it more often. Raw smoke is coloring. Just right amount. Sugar depends on the taste. White wine can be put more about 20 grams (because the fish is not fried. For the purpose of deodorization). I haven't weighed the amount of vinegar and raw soy sauce. It's usually stewed for a little while and tasted the taste of soup. The taste is mixed by itself.

6. 

   Step6:Put it in a casserole and bring it to a simmer. This way, the fish won't be scattered. After 7 to 8 hours, turn off the fire according to the condition of the fish soup (it's better to keep the amount immersed in the bottom). After cooling, enjoy it (without heating).

7. 

   Step7:Gently clip it out, because the fish bones are stewed. Pour in the soup and sprinkle with sesame coriander for a beautiful picture.