Materials

Two crucian carp scallions, ginger, soy sauce, sugar, cooking wine, anise 1

Practice

1, the fish washed and cut flower knife, in order to taste.

2, the pan is hot, put the oil, high heat.

3, put the fish into the hot oil, fry for 2 minutes, turn to medium heat.

4: Turn the other side and continue frying for 2 minutes, add ginger.

5: Pour in the cooking wine, and as it evaporates, pour in the soy sauce and appropriate amount of water, add one star anise.

6, add a small amount of sugar, do not cover the lid of the pot, high heat to cook the fish. The amount of water, probably just over the body of the fish can be.

7, half of the fish soup left, turn the fish.

8, fish soup is almost dry, pour in the scallions, add the right amount of salt to taste.

Tips

When you start to fry the fish, use high heat because the fish skin will shrink quickly when it encounters the hot oil, and the skin will not dip into the pot and fall off. Don't cover the fish with a lid so that the fishy odor can escape. Use medium-high heat to burn the fish, burn the fish with soy sauce to put some sugar in moderation, the fish is fresh