Composition: pomfret 1.

Accessories: 2 star anise, cinnamon 1 small piece, onion 1 root, ginger 1 root, pepper 1 pinch, a little oil, a little soy sauce, a little vinegar, a little salt, and sugar 1 teaspoon.

1. First, the pomfret is finely treated, as shown in the figure.

2. Then, when the oil in the pot is 80% to 90% hot, slide the dried fish down the wall of the pot, fry them on both sides and shape them until they are slightly yellow.

3. Then leave the bottom oil in the pot, put the star anise, pepper, cinnamon, ginger and onion into the pot together, and stir-fry with low fire to get the fragrance;

4. Then pour in soy sauce, oyster sauce and hot water in turn, and boil over high fire;

5. Then put the fried fish in the soup. After the water is boiled again, pour in a little vinegar and take away the smell with steam. Sprinkle some sugar and salt at the same time;

6, cover the lid, simmer for about 20 minutes, after the soup becomes less, pour a little vinegar, turn off the fire and sprinkle with chives; If there is a big plate, it will be more beautiful on the plate. The final product is shown in the figure.