Chub, green onion, ginger, garlic, dried pepper, star anise, noodle sauce, cooking wine, salt, sugar, coriander

Practice Steps

1, the chub to kill the fish, the guts and scales processed, cleaned, cut the fish into chunks;

2, the fish to the plate, to be used when the water is drained (or you can dry it yourself);

3, the pan is hot under the cold oil, when the oil is hot, the fish into the frying pan into a small fire frying;

4, both sides of the fish are frying out of the feeling of golden brown and then removed;

5, onions, ginger, garlic, dried peppercorns, star anise frying pan stir frying aroma, pouring into the cooking wine, frying the fish into the pot;

6, add not more than half of the body of the fish in the water, add the four seas noodle sauce with a medium heat stew;

7, in the middle of turning once, add the appropriate amount of water;

7, the fish is not more than half of the body, add the four seas noodle sauce with a medium heat stew;

7

7, turn once in the middle, add the right amount of salt and sugar to continue to stew;

8, until the soup is basically dry, add monosodium glutamate and chopped green onion, cilantro out of the pot can be completed;

Tips

1, frying the fish, be sure to wait for the oil to heat up and then under the fish; frying should not be in a hurry to turn the side to the flavor wafted out of the periphery of the yellow and then turn the side, or else it is easy to stick to the pot;

2, when stewing, be sure to add Boiling water, otherwise the fish is tight and fishy, affecting the texture and flavor;

3, because the fish after double-sided frying, so do not need to add too much water.