1. Method 1

Heat oil in a pan, add garlic and sauté until fragrant. Add ginger and star anise. Add the fish to the pot. Add a small amount of water. Increase the heat and add the remaining garlic and ginger. Add appropriate amount of salt and soy sauce. Add appropriate amount of cooking wine, sugar, vinegar and dark soy sauce. Add dried chilies. After the soup boils, turn the fish over. Add appropriate amount of water. Add bean paste. Let the soup reach 3/4 of the height of the fish. After the pot is boiled over high heat, turn to medium heat to collect the soup. After the soup reaches 1/5 of the height of the fish body, add an appropriate amount of chopped green onion and coriander. Just take it out of the pan and put it on a plate.

2. Method 2

Chop a clean and washed white silver carp into small pieces because it is large. Prepare the ingredients, cut green onions, slice ginger, appropriate amount of soy sauce, vinegar You can put more sugar. Just the right amount of salt. Put friends in the pot, add 3 tablespoons of sugar and fry until the color turns red. Stir constantly in the middle. If the sugar turns red, put the fish in, stir-fry evenly to color, then pour in the seasonings and stir-fry. Add more than half of the water to the fish, bring it to a boil over high heat, then turn down the heat and simmer for half an hour.

3. Method 3

Remove the scales, internal organs and gills of the white silver carp, clean and cut into pieces. If the fish is large and thick, it needs to be cut from the middle along the fish bones so that the cooked fish will be more flavorful. For my fish, I cut it from the middle and then cut it into sections. Add 1 small cup of white wine, a little pepper, and 1 tsp of salt. Marinate the fish pieces with Sichuan peppercorns for 20-30 minutes. Dip the fish pieces into the flour and tap off any excess flour on the surface. Heat the wok, pour in oil, add Sichuan peppercorns and star anise, when it is 80% to 90% hot, add the fish dipped in flour. When frying fish, you don't need to put a lot of oil. If you fry the fish with less oil, it will be easier to fry it until it is golden brown. If you fry it all until it is golden brown, you must fry it until it is golden brown to ensure that the fish does not fall apart during cooking. Cut onion, ginger and garlic into small pieces. Put 5 tablespoons of vinegar, 2.5 cups of soy sauce, half a cup of white wine, and 1 tablespoon of sweet noodle sauce into a small bowl and stir evenly. Pour a little oil into the frying pan, add the fried fish pieces, sprinkle onions, ginger, garlic, and dried red peppers, then add 1 tablespoon of peppercorns, star anise, salt, and sugar and sprinkle them on the surface. Turn on the heat. . Hold the pot lid in one hand and the sauce in the other hand. Pour in the sauce and cover the pot immediately. Cover and cook for about 30 seconds. Pour water into the pot to the level of the fish. After the high heat boils, turn to low heat and add a few red peppers to the pot to remove the fishy smell and make it more delicious. When the soup thickens, you can turn off the heat.