Ingredients: crucian carp
Accessories: oil, salt, pepper, aniseed, rice vinegar, cooking wine, soy sauce, sugar, Chinese cabbage and coriander.
Steps:
1. Wash the crucian carp.
2. When the oil in the pot is heated to 80%, add the crucian carp and fry until golden brown, and take it out.
3. Put three spoonfuls of rice vinegar, three spoonfuls of cooking wine, two spoonfuls of soy sauce, one spoonful of sugar and a proper amount of salt into a bowl and mix well.
4. Cut the onion, slice the ginger and garlic, and prepare the pepper aniseed.
5. Wash the Chinese cabbage and spread it on the bottom of the rice cooker.
6. Code the fried crucian carp on the vegetable leaves.
7. Take another pot, put a little oil in the pot, and add onion, ginger, garlic, pepper and aniseed to stir fry.
8. Pour the mixed bowl juice into the pot and add water to boil.
9. Pour the cooked soup into the rice cooker and add the right amount of water. The amount of water should drown the fish. After boiling for half an hour, lift the heating button of the rice cooker and stew for another two hours.
10. Take out the pan and put it on a plate, and sprinkle with chopped parsley.