Introduction of Cooking Methods of Crispy Fish with Yellow Flower

1, raw materials: 2kg of small yellow flower, 300g of balsamic vinegar, 200g of Shaoxing wine100g of soy sauce, 0/00g of sugar100g of onion, 50g of ginger slices and 200g of sesame oil.

2. Wash and drain the fish for later use.

3. spread a layer of chives on the bamboo mat at the bottom of the casserole, then spread a layer of chives on the fish after a whole turn in the pot, and then spread a layer of fish on the onion surface as before.

4. After all the dishes are set, add Shaoxing wine, balsamic vinegar, soy sauce, white sugar and ginger slices, boil over high fire, skim off the floating foam, take a large plate and press it on the fish, cover the pot tightly, and move the pot to simmer for about 4 hours.

5. When the fish bones are crisp and the marinade will be thick, add sesame oil, and when the soup is thick and gelatinous, it can be served.