1. Suck the water from grass carp pieces with kitchen paper towels.

2. Use dry starch on the fish steak (many people hang egg paste here).

3. Heat the pan, add the cold oil, and slowly fry the fish chops in the pan.

4. Fry the fish until golden brown on both sides and take it out for later use.

5. Stir-fry the pork belly with a little oil left in the pot.

6. Stir-fry the oil, add ginger slices, garlic heads, star anise and cinnamon and stir-fry together.

7. After stir-frying, add some soy sauce, soy sauce and vinegar, and then add beer.

8. Boil over high heat and add salt, pepper and a little sugar to taste.

9. After the soup is boiled, add the fish just fried.

10. Keep a medium fire and pour soup on the surface of the fish.

1 1. After boiling for ten minutes, collect some juice on high fire.

12. Take out the fish, put the meat slices and garlic on the surface of the fish, and pour some juice on it.

13. Cool the oil in the pot and burn some pepper until the oil is hot and slightly smoky.

14. Turn off the fire and put the fried pepper aside.

15. Pour directly into the fish with scallion.

16. The stewed fish with a fragrant smell is ready.

knack for cooking

1, it is said that the traditional stewed fish is made of eggs, and then fried. I don't like frying, so I just fry it golden and set it.

2, be sure to add some pork belly and stir-fry the oil, so that the fish stewed together is more delicious. If it is not, use some lard.

3. When cooking soup, I used beer. Its umami flavor can make the fish more delicious, and the beer will volatilize after cooking, so don't worry.

4. Driving the shallots with hot pepper oil is also the finishing touch, which makes the fish taste richer.