Ingredients: 500g of carp, 20g of salt, 0g of pepper10g, monosodium glutamate10g, aniseed10g, sugar10g, cinnamon10g, cooking wine100g.

Practice:

1, scrape the fish, remove the head, fins, tail and viscera, and rinse it for later use.

2. Use a knife to break two pieces along the fish spine from head to head, then change it into small pieces with an oblique knife, and marinate it with salt, onion ginger, vinegar, soy sauce and cooking wine for 30 minutes.

3, leave oil in the pot, fish when the oil is 80% hot, and remove it when it is fried to golden brown.

4. Leave the bottom oil in the pot. After the oil is hot, stir-fry the aniseed, cinnamon and pepper for a while, then add the onion and ginger. After stir-frying, add the appropriate amount of soy sauce, cooking wine, vinegar, salt, sugar and monosodium glutamate in turn (later). Finally, fish and water should be added, and the amount of water should be slightly lower than the fish. Boil with high fire first, and then switch to low fire until the juice is thick and delicious. Take out the fish and put them on a clean plate. Beat the thick juice in the pot with clear oil and pour it over the fish. Let it cool and put it in the refrigerator for serving.

Features: the taste is salty and fresh, and the five spices are rich.