1. Add 1g of baking soda and 90g of lukewarm water to the cornmeal, knead it into a dough, and leave it to molasses for 5 minutes

2. Clean the crucian carp, and control the water on the surface

3. Add a little bit of the base oil in a pan, and pan fry the crucian carp until golden on both sides

4. Add a little bit of the base oil in an iron pot, and put in the pan-fried crucian carp

5. Add the sliced spring onion, ginger, star anise, pepper and garlic cloves, and heat over medium heat

6. Cook 2 tablespoons of cooking wine, cover and simmer for 15 seconds

7. Cook 2 tablespoons of vinegar, cover and simmer for 15 seconds

8. Heat the water to submerge the crucian carp, and add 1 tablespoon of braised soy sauce

9. Add 1 tablespoon of sugar, and bring to a boil over high heat

10. Press into a small cake

11. Stick to the side of the pot, plus the lid, medium heat stew for 15 minutes

12. Add 1 tsp salt

13. High heat to collect the soup, can be

Tips

Corn cakes, try to be smaller, thinner, easier to cook.