1. After cleaning the intestines of the crucian, apply salt to the inside and outside of the fish body and marinate for 30 minutes
2. Then evenly wrap a layer of flour and pat off the excess flour
3. Fry in the pan until crispy and ready to be picked up
4. Pour out the oil from the bottom of the pan, then pour the old brine and fried crispy crucian carp
5. After boiling, continue to cook for 25-30 minutes
6. The crispy crucian carp stays in the pot and soaks for 2-3 hours to make it more delicious
7. The fish that is simmered after being fried will not be afraid of being simmered for a long time
Tips:Note: This old stew is the sauce left over from the last time we made stewed pork.
