Silver carp tail

Article 1

condiments

oil

Proper amount

salt

Proper amount

Welsh onion

Proper amount

energy

Proper amount

garlic

Proper amount

green pepper

Proper amount

Sichuan pepper

Proper amount

anise

Proper amount

Light soy sauce

Proper amount

dark soy sauce

Proper amount

Cooking wine

Proper amount

Refined sugar

Proper amount

step

1. Prepare a silver carp, slaughter it, remove the black membrane on the inner wall of the stomach and wash it.

2. Cut the fish head less than an inch from the gills.

3. Cut the fish head less than an inch from the gills.

4. Prepare shredded ginger, chopped green onion, garlic slices, diced green pepper, pepper and aniseed.

5. Add the right amount of salad oil to the pot. When the oil temperature is about 60% hot, fry the fish until golden on both sides and take it out for use.

6. Leave a little base oil in the pot, add pepper and aniseed and stir-fry until fragrant.

7. Then add shredded ginger and chopped green onion and saute until fragrant.

8. Then add a proper amount of cooking wine to the pot.

9. Add about one tablespoon soy sauce and half a tablespoon soy sauce.

10. Add some sugar.

1 1. Then add boiling water (to avoid fish).

12. Add a little salt.

13. Add garlic slices at this time.

14. At this time, add the fish tail and pour the soup in the pot on the fish. Then, cover the pot and stew over medium heat.

15. When the fish is basically cooked, add green pepper and stew for about half a minute.

16. Look, the delicious fish tail is out of the pot.