The reservoir is wild with crucian carp, and even the fish bones can be eaten!
Ingredients: 1 crucian carp (more than one pound of crucian carp), half a small cabbage, a green onion, a large piece of ginger, n large pieces of white pepper (crushed), 2 spoons of sugar, 3 spoons of soy sauce, 5 spoons of smoked vinegar, 1 spoon of salt, 5 spoons of cooking wine (3 spoons when marinating fish), 1 throw of coriander leaves, 2 throws of corn oil
Directions: 1: Wash the crucian carp, remove the scales, remove the internal organs and remove the cheeks, put a few knives on both sides of the fish, add cooking wine, and marinate the white pepper for 20 minutes
2. Use kitchen paper to absorb moisture
3: Put oil in a pan and fry the fish on both sides on high heat to make a golden brown
4: Put the slices of green onion and ginger in a pan and fry until fragrant, then put out the fish together
5: Spread a layer of washed cabbage on the bottom of the pot, and put the fried fish and green onion and ginger on top of the cabbage
6: Cover the fish with a layer of washed cabbage
7: Drizzle with soy sauce, cooking wine, smoked vinegar, sugar, salt, add water, water should not pass cabbage, bring to a boil over high heat, simmer for 2 hours
After 8 or 2 hours, open the lid, collect the juice on high heat, and out of the pot, the fishbone and fish bones are crispy