Ingredients: 5 living crucian carps (about 2,000g), scallions, vinegar, sugar, soy sauce, Shaoxing wine

Recipe:

1. Kill and clean the crucian carps. Heat the oil in a wok and lower the crucian carps into the oil one by one. Deep-fry them till the skins are brown on all sides. Remove.
2. Leave little oil in the wok. Knife scallions into three chunks and place them at the bottom of the wok. Put the crucians on the scallions and braise them with water, vinegar, sugar, soy sauce and Shaoxing wine till done.
3. Braise them over a low heat till they are well done and the soup thickened. Remove, cool down and serve.