There are about 10 pieces of pepper in 3 kg of carp.

3 cloves of aniseed, one cloves of garlic flattened.

4 slices of ginger and some shallots.

Donggu yipin fresh Chili 2 pian

Oil is not converted into basic sugar little by little.

Cook some wine a little.

Braised carp in soy sauce at home is easy to make fish.

1.？ Fish are all slaughtered in the market. Live fish, I'm a little afraid to watch this. It's too difficult. After you come back, have a good wash, wash the blood and gills in the fish cavity, and then soak them in water. Can play the role of acid discharge.

2.？ Draw a fishy line, and the fish will not be fishy. Draw a knife under the fish head and a knife at the fish tail to find a line, then pat the fish and gently pull it out. This is fun.

3.？ The ingredients are ready

4.？ Put soy sauce on the fish skin, and don't stick to the pot when cooking, so as to keep the fish skin intact.

5.？ First put the oil, put the meat slices when the oil temperature rises, then pick them up, be careful not to be splashed by hot oil, fry them in the pot for a while, dozens of times, and master the speed by yourself, so as to completely turn over the skin and not stick to the pot. It's up to you.

6.？ Turn the other side with soy sauce and continue counting.

7.？ The ingredients burst into fragrance in the pot.

8.？ Put some cooking wine, but there is no fish in the water, and a photo is missing. Continue to the next step, add a spoonful of salt, bring to a boil with high fire, and simmer for 15 minutes.

9.？ Take the fish out of the pot. After a long time, the meat won't burn. Put the pepper in the pot.

10.？ Collect juice from the fire and taste the soup. If it is only a little lighter, the water will evaporate and the taste will remain in the pot. If it is just right, congratulations. The juice will be salty after it is collected. Try it. Don't think the salt is too light. Salt is bought with money.

1 1.？ Pour the juice,

12.？ Put a P0SE ~ ~ baby, my mother and I ate it all at once, and it was delicious. ....................................................................................................................................................