1. Cut into pieces. Silver carp must be chosen for Tai 'an fish, because silver carp is tender and has big thorns, so it won't get stuck. Then add salt, soy sauce, cooking wine, monosodium glutamate and sweet potato starch. A little more starch, this amount is: more starch in smooth meat and less starch in crisp meat.

2. Oil. Fire, let the fish fry a little in the oil pan, and you can catch them all. This process is only to make the starch fully adhere to the fish to avoid boiling, not to cook the fish.

Step 3 mix the juice. This is a crucial step. Heat oil pan, add vegetable oil and butter, pour soaked ginger and pickled mountain pepper, stir fry, add appropriate amount of red pepper, a handful of pepper, a little watercress, a little star anise, a spoonful of chicken essence and a spoonful of salt, stir fry until fragrant, and then add soy sauce, cooking wine and a little sugar. The smell in the kitchen will be very choking at this time.

4. simmer soup. Add more water to the pot, put the fish in after boiling, and simmer slowly. You can peel garlic at this time. 17, 18 minutes to boil the pot, pat the garlic flat in the pot and cook for another two or three minutes. At this time, garlic is put in order to make garlic look more energetic, and it also happens to cook the fragrance of garlic. Turn off the fire and put a spoonful of vinegar, mainly to get tired.

5, put the basin. It's best to pour it directly into the basin, because the fish is so tender that chopsticks can't hold it. Fish will be broken when a shovel is used.