A grass carp, a little star anise, a proper amount of fragrant leaves, a little cinnamon and a little white.

2. Practice:

(1) Wash grass carp, remove its head, cut it into 2.5cm sections along the rib thorn direction, add salt, cooking wine, soy sauce, pepper and spices, and marinate for 2 hours.

(2) Take out the oil pan, when the oil temperature is 50% to 60% hot, put in the fish section, fry until the color is golden red, and the fish is dry and firm, then take out and drain for later use.

(3) Put the base oil in the pot, pour in the marinated fish seasoning and stir-fry until fragrant, add the soup, adjust the taste, add the fried fish pieces, boil with strong fire, and cook for 10 minute on medium fire. After the soup is completely concentrated, take it out and let it cool.

(4) Take out the fish pieces, change the knives and put them on the plate, and order the coriander leaves to serve.