First, the small fish pick up the road well, wash and empty the water, with a clean cloth to dry the water on the fish to be used (in the deep frying to prevent the hot oil out of the collapse of the scalding people).

Slice the scallions, peel and slice the garlic, and slice the ginger. Wide oil in the pot, the oil temperature rises to six or seven percent hot, the fish will be in the oil frying to yellow burnt, fish out of the pot of oil, the pot to leave a little oil on the fire, into the onion garlic slices ginger slices stirred out the flavor of the pot to add water to be able to bury the fish shall prevail.

Open the pot into the fried fish, this time into the salt in moderation, love to eat spicy can put some red dry pepper, and then put some star anise, pepper (to be moderate), sugar put a little (fresh), a few drops of white vinegar (in addition to fishy, crispy thorns) guys boiled to a small fire after the simmering for 20-30 minutes can be eaten. Taoist cassoulet fish, fresh and slightly spicy, great flavor!