Ingredients: 700g of Ding Gui fish, white sugar 1 spoon, soy sauce 1 spoon, 2 shallots, soy sauce 1 spoon, ginger10g, 5 cloves of garlic, 3 green peppers, 2 red pickled peppers, and proper amount of oil and salt.

Practice steps:

1, Ding Guiyu after clean treatment, the black film in the belly must be washed thoroughly, otherwise it will smell fishy.

2, and then draw a few word knife, then wipe the fish with some salt.

3. Wipe it all inside, then rinse it under the faucet to remove the mucus on your body.

4, hot pot hot oil, put the fish into the frying, fried golden on both sides.

5. After both sides are fried, the fish is nine ripe and ready for use.

6. Fry the oil left by the fish, stir-fry with cinnamon star anise, then add onion, ginger and garlic, and add appropriate amount of water.

7, add the right amount of salt and sugar, add the right amount of raw extract fresh and old extract color.

8. Put the fried fish in a pot, heat it to medium heat, and shovel out the ginger, onion, garlic, cinnamon and star anise in the pot.

9. Put the fish into the fish dish, leave the soup in the pot, and put the green pepper and red pickled pepper into the pot to cook.

Note: In the practice of Ding Gui fish, the scales of Ding Gui fish are said not to be removed. The scales of Ding Gui fish are soft, edible and not hard, so they don't need to be scraped.