Raw materials:

Grass carp, onion, star anise, chives, garlic, ginger, dried peppers, celery, salt, chicken essence, white pepper, cooking wine.

1. Prepare ingredients.

2. A grass carp.

3. Put the oil in the pot, add the onion, garlic, ginger, star anise, dried pepper and chives, stir-fry with low fire, and remove them for later use (leave the oil in the pot for later use, and remove the ingredients).

4. Prepare another soup pot (mix a stock) and put it into the water. Add the ingredients fished out in step 1. Add chicken essence, white pepper, salt and cooking wine and boil for later use.

5. Continue to heat the oil of the fried ingredients, add the fish and fry for 2-3 minutes.

6. Pour the cooked soup into the pot and fry the fish.

7. Cook over high fire for 10 minute, add celery and shallots, and take out.

8. White thick soup.

Tips:

To cook thick, white and fishy fish soup, you only need to pay attention to the following two points: 1. Fry the fish in the pot first. 2. Be sure to cook fish in hot water. Tips:

When the soup is turned over, the amount of chicken essence added is a little more than the usual amount of cooking. White pepper must be added. If you don't eat spicy food, you don't need to add dried Chili without affecting the taste. . When frying fish, you should pay attention to the fact that the fish can't move immediately after entering the pot, otherwise it will be easily broken. According to the amount of fish, you can see that the fish skin is a little yellow. My fish weighs 1 kg, and the fire lasts for 3 minutes. . Be sure to clean up the black film in the fish belly.