Carp 1, garlic 10, pepper 20, cinnamon 1, star anise 2, dried red pepper 5, ginger 1, chopped pepper 2 tablespoons, balsamic vinegar 1 small bowl, soy sauce and salt.

Production method:

1, carp scales, viscera, washed and drained.

2. Cut the fish into pieces of 3cm~5cn with a knife. 3. After the pot is hot, pour in the right amount of oil, add the fish pieces, and fry slowly on low heat. 4. After frying one side, turn it over with chopsticks and continue frying the other side until both sides are golden. 5. Put the fried fish in the pressure cooker. 6, juice: soy sauce, balsamic vinegar, chopped pepper, salt and other mixed bowls and mix well.

7. After the pot is hot, pour a little oil, add ginger slices, garlic, pepper, cinnamon, star anise and dried red pepper and stir-fry slowly. 8. Stir-fry the fragrance, then pour in the prepared sauce, and boil it. 9. Pour the soup into the pressure cooker of 10. Turn on the power of the pressure cooker, choose to stew, and finish the production after 45 minutes. Don't worry about stinging fish when eating, because fishbones often become brittle when cooked for a long time and melt in the mouth.