European crucian carp

the second

oatmeal

150g

condiments

oil

Proper amount

salt

Proper amount

Welsh onion

Proper amount

energy

Proper amount

Sichuan pepper

Proper amount

Eight angles

Proper amount

Cooking wine

Proper amount

Braised sauce

Proper amount

vinegar

Proper amount

sodium bicarbonate

Proper amount

Refined sugar

Proper amount

step

1. Add 1g baking soda and 90g warm water to corn flour, knead into dough and bake for 5 minutes.

2. Clean the crucian carp and control the surface moisture.

3. Add a little base oil to the pot and fry the crucian carp until golden on both sides.

4. Add a little base oil to the wok and add the fried crucian carp.

5. Add onion, ginger, star anise, pepper and garlic cloves and heat over medium heat.

6. Cook 2 spoonfuls of cooking wine, cover the pot and stew 15 seconds.

7. Cook 2 tablespoons vinegar, cover the pot and stew 15 seconds.

8. Add 1 tablespoon braised soy sauce when the hot water does not pass the crucian carp.

9. Add 1 teaspoon sugar and bring to a boil.

10. Baked corn dough is made into small balls and pressed into small cakes.

1 1. Stick it on the edge of the pot, cover the pot, and stew it on medium heat 15 minutes.

12. Add 1 teaspoon of salt.

13. Collect soup on the fire.