Main ingredients: two fish tails, one onion, one ginger, one carrot, several cloves of garlic, a little flour, a little salt, a little cooking wine, a few peppers, two or three cloves of aniseed, a little Pixian bean paste, a little sugar and a little soy sauce.
1, fresh fish scales, viscera, wash, put a flower knife, add a little salt, cooking wine and shredded onion and ginger for a while.
2. Change the onion, ginger and garlic into a knife.
3. Remove the shredded onion and ginger from the treated fish and pat the dried flour.
4. After the wok is heated, add an appropriate amount of cooking oil and heat it until there is a slight smoke. Then put the fish in the wok and fry it slowly over low heat until both sides are golden.
5. Remove the fried fish and control the oil for later use.
6. Leave a little base oil in the wok, add onion, ginger and garlic, pepper aniseed, and Pixian bean paste and stir fry until fragrant.
7. Add a proper amount of clear water that can not pass the fish, add soy sauce, and boil the white sugar on a high fire and simmer slowly 15 minutes.
8. Add chicken essence to taste before cooking. If there is too much soup, you can accept the juice on fire, put it on a plate and sprinkle with chopped green onion.
Precautions:
1, marine fish must be eaten while it is hot.
2, be sure to use fresh marine fish to cook better, stale fish gills are damaged, the color is gray red or gray purple, and the smell is not good.