After the crucian carp is killed, it is directly smeared with salt inside and out, and the fish is marinated for 1 hour to wash (the black film in the belly should be washed off, and the hard scales under the fish's chin should be cut off by the stomach) and cut several knives on both sides of the back of the fish with a knife. Dry the fish with a cloth. Heat the oil in a saucepan, heat the oil for 7 minutes, and fry the fish until golden brown on both sides. Leave the oil to wash the shallots, garlic into the sauté until fragrant, add crucian carp, add cooking wine, ginger, soy sauce, vinegar, pour water to cover the pot, bring to a boil over high heat, change to medium heat and cook. (Since the fish has been marinated, the salt can be left unless added) Add sugar and heat over low heat to continue until viscous. The fish do not turn over, use a spatula to turn the juice up the fish, put the onion on the top of the fish, drizzle with excess juice (the onion is still a little less, it is better to spread it) The fragrant grilled crucian carp with the fragrant shallot was born.
![To prepare scallion grilled crucian carp[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)