1, materials: an Ankang fish, 5g of sugar, 1g of chicken essence, 1g of coriander, peanut oil10g, 300g of cauliflower, two green peppers, half a red pepper, a little onion, two slices of ginger, 1g of pepper, 2g of star anise, 8g of cooking wine and a proper amount of salt.

2. Seed the green and red peppers, then cut them into strips and shred the onion and ginger.

3. After the viscera of Ankang fish is removed, it should be washed repeatedly with tap water.

4, clean Ankang fish, need to be cut into pieces with a knife.

5. Tear the cauliflower into small pieces by hand, add a proper amount of water into the pot, and then add a little salt. After the water is boiled, you need to put the cauliflower into the pot for blanching. When we see the cauliflower discoloring and broken, we can fish it out and drain it.

6. After the pot is hot, pour in the proper amount of peanut oil, slowly fry the pepper and star anise with a small fire, and then saute the onion, ginger and garlic with a big fire.

7. After the scent is fried, put the cut Ankang fish into the pot and stir fry.

8. Then stir-fry the Ankang fish with medium fire and finally turn white.

9. Add a proper amount of water to the pot, and then add sugar and salt for seasoning.

10, and then pour a little cooking wine for seasoning.

1 1, cover the pot, and after the fire boils, finally turn to medium fire to continue stewing and cook for about 20 minutes.

12, when you see that the soup in the pot is getting thicker and whiter, at this time, you need to add cauliflower and green pepper blanched in advance in the pot.

13. It needs a big fire to continue stewing for two minutes.

14, and finally add chicken essence to taste.

15. Sprinkle parsley before taking out the pot and turn off the fire.