1, do hand-tearing hand-tearing sauce board fish selection j crucian carp, or a little less spiny bream, clean, fish on the body of the word on the knife to facilitate the flavor.

2, deal with the fish sprinkled with salt and rubbed with your hands, inside and outside should be sprinkled to, deal with after marinating for more than 6 hours.

3, marinated fish rinsed with water, put on a drying rack air-drying two days, if the weather is not good you can use the oven air-drying. Dry the fish until the surface is dry and slightly oily.

4, the pot pour spices stir fry evenly (star anise, cinnamon, sesame leaves, Angelica dahurica, nutmeg, cumin, cloves, grass nuts, etc.). You can buy ready-made marinade package in the supermarket which has about 12-18 kinds of spices.

5, stir fry after adding dried chili peppers, a spoonful of chili sauce fried red oil, and then dripping into the wine, soy sauce coloring, soy sauce seasoning, pour boiling water, add a spoonful of salt, a few rock candy to refresh.

6, boil under the air-dried fish, cover and turn on low heat and simmer for 15 minutes, 15 minutes after the flip side and simmer for another 15 minutes, time to turn off the fire soak for an hour,

7, soak for an hour and then fish out into the grill, put into the preheated oven at 60 degrees baked for 3 hours.

8, time out of the pot, hand-tearing hand-tearing sauce plate fish is done, although it looks a little black, but eat the flavor is very good, the fish after the three processes become firm and chewy, inside is a thick sauce flavor is very tasty.