1, raw materials: 500g carp, salad oil, salt, soy sauce, onion, ginger, star anise, cooking wine, chives, half garlic, vegetable oil and half a can of beer.

2. Scale the fish, remove the fins, remove the internal organs and wash it, and put a few flower knives on the fish.

3. Stuff shredded ginger and shredded onion into it, pour in a little soy sauce and cooking wine and marinate for ten minutes.

4. Take out sundries after pickling.

5. Pour the oil in a hot pot, put the onion, aniseed and garlic cloves into the pot to stir-fry the fragrance, then put the fish in the pot and pour in the braised soy sauce. Pour half a can of beer and a bowl of boiling water, bring to a boil and simmer for half an hour. Add salt according to personal taste before taking out.