Tools/materials carp, tomato, onion, ginger, garlic, star anise, pepper, peanut oil, salt, water, etc.
0 1 fresh carp-about1000g. After slaughter, the scales are scraped, the internal organs are removed and the gills are cleaned. Cut a knife near the fish head and tail and pull out the fishing line. In order to make the fish taste better, replace the thick tenderloin with a flower knife.
Peel and wash onion, ginger and garlic, cut into onion segments, ginger slices and garlic slices respectively, and wash star anise and pepper for later use.
Wash tomatoes 1 piece, peel and cut into small pieces, wash green peppers and shred them.
Add proper amount of peanut oil to the hot pot, stir-fry shallots, ginger slices, garlic slices, star anise and pepper, add wine, soy sauce and balsamic vinegar to the pot, add a little sugar, and stir-fry tomato pieces until soup comes out.
Add the carp and turn it gently, so that the carp meat shrinks and changes color on both sides.
Add appropriate amount of water and salt to taste, boil over high fire and skim off the floating foam, then simmer over medium heat, and often pour the soup on the fish.
When the soup is sticky, add shredded green pepper and a little chicken essence to taste, slide it into the plate as a whole and start enjoying the delicious taste on the tip of your tongue!
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