Cruciform fish, also known as channel catfish and pincers, belong to Siluriformes and Fissilidae. Native to North America, it is a large freshwater fish.

When making barracuda, you must first prepare the ingredients: one barracuda, about one and a half pounds.

Onion, star anise, ginger, garlic and pepper.

Cooking wine, salt, soy sauce, soy sauce, sesame oil

Specific practices can be carried out according to the following steps:

After cleaning the internal organs, cut off the pike tail fish, put it in a large bowl, and pour in a proper amount of cooking wine for pickling to remove the fishy smell.

. Pour oil into the pan, add onion, star anise, ginger and garlic slices, and stir-fry until fragrant.

. Pour in the harpoon fish and stir-fry gently until both sides turn white. Don't fry for too long. There should be enough oil in the pot.

. Pour water and bring to a boil. The amount of clear water is just less than two-thirds of that of fish. Don't use too much boiled fish.

. Boil the water and pour in cooking wine, soy sauce and soy sauce.

Cover the pot and stew for ten minutes. When the water is only one third, add salt and a little sesame oil, and then collect the juice out of the pot.

Although it is braised in brown sauce, the taste is on the side, but it still can't cover up the umami taste of the fish, but let the fish flavor and the sauce flavor naturally blend together. The meat is tender and smooth, not tight at all, especially delicious!