It is not recommended to put pepper aniseed in stewed fish. Zanthoxylum bungeanum is pungent and strongly irritating. If Zanthoxylum bungeanum is added to stew fish, it will cross-taste with the umami taste of fish, and will lead to the deterioration of fish protein and the loss of nutrients in fish. The smell of star anise can not only hide the fishy smell, but also make it more obvious, so it is best not to put pepper aniseed when stewing fish.

stewed fish requires one fish (1.5 Jin), half a piece of tofu, four taels of pork with skin and two taels of wide vermicelli. Seasoning: six red pepper, onion, ginger, garlic, sugar, cooking wine, aniseed, vinegar, Haitian fresh soy sauce and salt. Wash the fish, remove the head, split it into two pieces in the middle, and fry it in the oil pan until golden brown. Cut the tofu into a triangle with a thickness of 1 cm, fry it into bean curd bubbles (golden yellow floating) in the oil pan, cut pork belly into strips after boiling water, and wash the wide powder.

put one or two oils in the pressure cooker and five aniseed at the same time, fry them slightly and take them out. Add a spoonful of white sugar and stir-fry until it is sauce-colored, then add onion ginger, garlic and red pepper to stir-fry until fragrant, heat appropriate amount of water, and add cooking wine, vinegar, soy sauce and salt. Put all the raw materials. Cover, add the valve after boiling, and turn off the fire after charging. Cook in five minutes, order sesame oil and put it in a big bowl. If there is more soup, you can open the lid and bake the extra soup.