1. Remove the gills, scales, and internal organs of the crucian. Make a few strokes with a knife on both sides. Add salt, white vinegar and marinate for 15 minutes
2. Put oil in the pan, adding more oil to the pan. Add the fish when the oil is 70% hot
3. Fry slowly over medium heat until golden on both sides, it looks like there is no moisture anymore, it feels dry and crispy just fine
4. Pour out the excess oil, add beer, cooking wine, soy sauce, white sugar, salt, dried chili, cumin, black pepper. You can put more in the beer. It’s okay. Slowly simmer on low heat and simmer for half an hour to an hour. Yes, you can add a little more sugar if you like sweet ones. The seasoning can be increased or decreased according to personal taste.
5. I only simmered it for half an hour because of the urgency at home, but it was delicious too. It was crispy, soft and sweet.
