1. Wash the wild crucian carp, remove the internal organs, scales, head and tail. Wash with water and white vinegar. Marinate the shallots, ginger slices, salt, and rice wine for 15 minutes.
2. After marinating, pick out the green onion and ginger slices and use starch and flour (ratio 1:2) to paste.
3. In a pot, heat the oil for about 60%, add the crucian carp and fry it until the whole body is golden.
4. In a separate pot, stir the diced pork fat over medium-low heat to get the oil out.
5. Scallion, sliced ginger, garlic cloves, and pepper aniseed are added to the pot and stir-fried to create a fragrance.
6. The Northeast soybean paste must be fried in the pan to get the flavor.
7. The crucian carp braised in this way will have an aftertaste.
8. Mix rice vinegar, soy sauce, sugar, and rice wine into a bowl of juice.
9. After laying the crucian in the pot, pour a bowl of juice, put the bay leaves, and add boiling water until the crucian is just covered. Bring to a boil, simmer for 1.5 hours on low heat.
10. The braised crucian carp is ready for the crispy, delicious and endless aftertaste.
Tips:The main seasoning for braised crucian carp in sauce, the ratio of vinegar, sugar, soy sauce and rice wine is 4:2:1:3
