Accessories: 50g onion, 50g ginger, 50g garlic, soy sauce, salt, chicken essence, vinegar, cooking wine, milk, pepper and aniseed.

Practice steps

1. Slice the onion, ginger and garlic, wash the carp slaughtered by the seller and cut into large pieces. Prepare a proper amount of pepper aniseed.

2. Put the wok on the fire, stir-fry onion, ginger and garlic, stir-fry pepper and aniseed, add a tablespoon of soy sauce and cooking wine, and then add a proper amount of boiling water to boil.

3. Add fish, boil, and then add some milk. It is said that it can remove the fishy smell. I learned it from TV several times, and there is nothing strange ~ cover the pot and start stewing ~

4. After about 15 minutes, add chicken essence, continue to stew for 5-6 minutes, then add vinegar, stew for about 15 minutes, and pour in sesame oil to serve.