Tama fish (flounder) 2 strips

Fried fish ingredients:

Star anise 1 piece

Eggs 1 piece (scattered)

6 or 7 slices of pork fat (pork belly is also ok)

Bowl juice:

Soy sauce 1 tablespoon

Soy sauce 1 tablespoon

2 tablespoons vinegar

3 teaspoons of sugar (teaspoons)

Half a teaspoon of salt

Steamed fish and soy sauce 2 tbsp.

Half a teaspoon of white pepper

Boiled fish accessories:

A small piece of ginger

Congyiduan

7,8 cloves of garlic

Star anise 1 piece

20 Chinese prickly ash

2 pieces of fragrant leaves

Shallot 1 root

The practice of cooking tower fish

Wash Tama fish (you can let the fish stall owner solve it)

Fish and flower knives, one cut into 4 sections.

Slice onion, ginger and garlic into thick slices.

Sliced fat meat

Chopped chives

Eggs are scattered

Fish are wrapped in egg liquid on both sides.

Put a proper amount of base oil in the pot, add an star anise and fat slices, and fry them with low heat for fragrance.

Fry the fish to golden brown, medium heat,

Mix the ingredients of the bowl juice together

Leave a little base oil in the pot (just fry the fish), add star anise, fragrant leaves, pepper and fried fat, and add onion, ginger and garlic.

Code the fried fish, cook it in a bowl of juice, and add water to the fish.

Bring the fire to a boil, simmer slowly, and collect the soup.

Sprinkle in shallots and take out the pan.