Materials: two bighead carp, peppercorns, fennel, half a spoon of salt, 5 spoons of cooking wine, the right amount of spices, the right amount of orange peel, cinnamon, green onions, ginger, half a head of garlic, 6 rock sugar, 3 spoons of Aji Fresh, a large amount of oil, chili peppers, star anise, 3 spoons of old soy sauce.

Steps:

1, fish dry, segmented, low heat fry until golden and set (pay attention to small fire and slow frying, be sure not to move), flip and fry until golden.

2, deep-fried until golden brown stereotypes fish out standby.

3, the preparation of spices: pepper, cumin, star anise, allspice, cinnamon, dried chili peppers, rock sugar, soy sauce, soy sauce. Spare.

4, onion and ginger spread to the bottom of the pot.

5, fish pieces spread, add appropriate amount of cooking wine.

6, the modulated spices evenly poured into the pot.

7, add boiled boiling water, just to the middle part of the fish block on the line (boil after the fish block to wash the soup will be completely missing).

8, pressure cooker, choose beans, pressure 55 minutes.

9, cooked, and so the pressure cooker simmer until the automatic deflation is complete.

10, sheng out of the fish block, sprinkle parsley, according to personal taste put the right amount of salt, pour the right amount of soup can be eaten.