1. Ingredients: crucian carp, canned pork, pepper, coriander, onion, ginger, garlic, dried ginger noodles, star anise noodles, pepper noodles, salt, chopped green onion, Jiang Mo, minced garlic, chopped green onion, soy sauce, aged vinegar, star anise, pepper, dried pepper, fennel, Sichuan pepper, Xi 'an spicy noodles, etc.

2, crucian carp cut a knife from the middle, easy to taste, stewed fish is relatively complete, not fragile, ready for use.

Put lard in the pot, and the oil will slip away in the fire.

4. After sliding open, pour out slowly, leaving 150g of slippery lard.

5, put in a sealed jar of meat, stir-fry the fragrance.

6. The sealed meat used here is sliced, which is convenient for fragrance.

7. Add star anise10g, pepper 8g, dried pepper15g, stir-fry for fragrance, and stir-fry dried pepper to change color.

8. Then add Jiang Mo 12g, minced garlic 10g and chopped green onion 8g, and continue to stir fry.

9. Adding tomato sauce can remove the fishy smell of sealed meat.

10, add 20g of soy sauce and 30g of vinegar, continue to add 4g of dried ginger noodles, 3g of star anise noodles and 3g of pepper noodles, and stir evenly with low fire.

1 1, add 20 grams of fennel and switch to high fire.

12, add 1500g broth.

13, put 20g of Xi 'an spicy noodles. Spicy noodles are fragrant but not spicy, mainly colored.

14, add 10g salt. Put the fish in.

15, add pepper and coriander, and bring to a boil.

16. Cook on high fire 10 minute, then simmer for about 40 minutes. (Put in the bag: 20g of ginger, 25g of onion, 0g of pepper 10g, 5g of star anise 15g, 5g of cinnamon, and 5g of dried pepper 15g. )