The ratio of aniseed to cinnamon is 3:1.

The ratio of sweet and sour is 3:4. It is best to use rock sugar, so that the color of the dish will look better.

You can choose a variety of fish types, you can use crucian carp or hairtail, choose according to your own taste.

If the fish is too big, you can use a knife or cut it into small pieces to make the fish more flavorful.

If you use an ordinary pot to cook braised crispy fish, it needs to be simmered for at least an hour. Use a pressure cooker for 15 minutes.

When cooking crispy fish, you can use radish slices or other vegetables as the base, so that the cooked fish will be more non-stick and have a richer taste.

How to braise crispy fish

Here we use crucian carp. Wash the onions, ginger and garlic and set aside. Scrape off the scales of the crucian carp and wash the belly.

Wash, peel and cut the radish into thick slices. Clean the fish and marinate it with cooking wine, salt and ginger slices for 15 minutes.

Coat the marinated fish in starch and fry it in a pot.

Leave the oil in the pot, add onions, ginger, garlic, star anise, and cinnamon and saute until fragrant, add water, and place radish slices underneath.

Add the fried fish, add light soy sauce, cooking wine, chicken essence, salt, pepper, rock sugar and vinegar in a ratio of 3:4.

Add more water to cover the fish, bring the water to a boil over high heat, and simmer over low heat for about an hour.

Before serving, reduce the sauce over high heat, add sesame oil and chopped green onion, and it is ready to eat.