Ingredients: bream, onion, ginger, star anise, pepper, rock sugar, soy sauce, salt, soy sauce, soy sauce and cooking wine.

Specific practices

1, clean the bream, carefully clean the scales on the surface and the black film in the belly of the fish, so that the fish will not smell fishy.

2. Use knives on both sides of the fish's back, and evenly space a few knives, which is convenient for the fish to taste well during the burning process.

3. Heat the non-stick pan, pour a little oil, sprinkle some salt on the bottom of the pan to prevent it from sticking, and add the processed snapper. Fry on medium heat for about 2 minutes until one side is slightly yellow and turned over. Fry until both sides are solidified and serve.

4, the oil of fried fish is very fishy, don't pour it out. Clean the pan, add a little oil, add onion, ginger, star anise, pepper, dried pepper and a spoonful of soy sauce, and stir-fry over low heat for fragrance.

5, then put the fried fish in, and then add water, the fish is bigger, and the water is less than 2/3 of the fish. Then add a proper amount of salt, a spoonful of soy sauce to taste, half a spoonful of soy sauce to enhance color, a spoonful of cooking wine to remove fishy smell, and three or five pieces of rock sugar to enhance flavor. Bring the fire to a boil, cover the pot and simmer for 20 minutes.

6, you can carefully turn the fish once in the middle, which can make the fish taste better. I have a big fight here, and the fish is disfigured, but it doesn't affect the taste.

7. Finally, pick out the star anise, onion and ginger, and collect the juice to get angry. At the same time, scoop up the fish soup with a spoon and pour it on the fish repeatedly, which tastes better. When the soup reaches the amount you like, sprinkle some coriander to increase the flavor and color, and then turn off the heat and cook.

8. Put the fish in the plate and pour the fish soup together, and this braised snapper is finished. Similarly, you can switch to other fish.