Ingredients: 4 kg of Wujiang fish 1 strip, 4 small pieces of green onion, 6 slices of ginger, 2 heads of garlic, 2 crystal sugar 1 0g, 2 star anise, 50ml of soy sauce, 50ml of soy sauce, 20ml of oyster sauce, 0/5ml of rice vinegar10ml of cooking wine10ml.

1 This fish is very big, so it can only be cut in half. Cut the fish into large sections, and don't completely cut off the back connection.

2. Prepare seasonings such as ginger and garlic.

3. Mix a bowl of juice and pour the soy sauce, soy sauce, cooking wine, oyster sauce and rice vinegar into a bowl.

4. Add a bowl of water and mix well.

5. Season with a spoonful of salt.

6. Add seasonings such as ginger and garlic.

7, hot oil from the pot, pour the juice into the pot and choke it, and it will stimulate the fragrance of all seasonings.

8, then the big fish into the pot, you can add some water, a little before the big fish.

9. After boiling, cover the pot and simmer for 20 minutes.

10. During this period, pour soup on the fish, or gently turn over the big fish and taste the salty water. At this time, the soup is not salty enough and you can add some salt.

1 1, 20 minutes to half an hour. When the big fish is stewed, you can take it out of the pot and put it on the plate. Sprinkle with parsley and serve.