A few crucians, weighing 300 grams or so, I have prepared - cleaned, beheaded, gutted and cleaned the fins (so the bones were smaller, in principle, not required). Thin rings cut onions, they are lined with the bottom of the pan. On top put a carp, salted with a pinch of salt. Did balluseck of two tablespoons of soy sauce, a teaspoon of vinegar and a little squirt of vermouth (why? don't know, just felt like it... :-)), added some water and poured it on carp. Thought sprinkle them a pinch of ground ginger, closed Karasik of chives and poured them in the above-mentioned oil - Karasik almost covered. And on the fire. As boil - removed gas at a minimum (had to run to the hardware store and buy a divider, and that much was boiling) for 4 hours...