Jiang chub fish is delicious to make braised. The steps to make braised river chub are as follows:

Step 1: Cut the fish into cubes, and chop the onion, ginger and garlic.

Step 2: Marinate the fish pieces with 1g of salt, 2 tablespoons of cooking wine and moderate black pepper for half an hour. Deodorize the fish.

Step 3: Prepare the secret soup, this step is the key to braised fish, mix soy sauce, soy sauce, cooking wine, vinegar, sugar in a bowl, then add the right amount of cold white water and mix well.

Step 4: Pour some cooking oil into a wok and fry the fish over low heat until the surface is lightly browned.

Step 5: Place the fish on one side of the pan and use the remaining oil to sauté the peppercorns, star anise, and dried chili peppers, then add the green onions, ginger, and garlic and stir-fry to bring out the aroma.

Step 6: Pour in the soup prepared in step 3 and bring to a boil over medium heat.

Step 7: Add boiling water up to two-thirds of the fish, bring to a boil over high heat, cover the pot with a lid over medium heat and simmer for 15 minutes.

Step 8: Season with a small amount of chicken broth, reduce the sauce over high heat, and reserve some of the broth for dipping the fish.