The practice of crock fish?
1. Cut grass carp into two or three centimeters, cut the fish head in half for good taste, and marinate it evenly with cooking wine, oyster sauce, soy sauce, ginger and salt for 20 minutes.
2. If there is a lot of water after pickling, pour it out and wipe the fish evenly with dry starch. Beat the eggs well.
3. Immerse the fish coated with dry starch in the egg liquid and fry in the oil pan until golden brown.
4. Prepare onion, ginger, garlic, aniseed, coriander and two spoonfuls of bean paste.
5. Reduce some fat
6, pick juice, soy sauce, put some soy sauce, put some oyster sauce, put some vinegar, put some sugar to refresh yourself.
7. Stir-fry the bean paste with aniseed, garlic and ginger, add the fat and stir-fry, then add water, bring the fish to a boil, add onion and coriander, and simmer for half an hour.
8, out of the pot, take a plate when you like to eat coriander, put some coriander.