Silver carp, onion, ginger, garlic, dried pepper, star anise, batter, cooking wine, salt, sugar and coriander.

working methods

1, after the fish is washed, cut into pieces;

2. Dry the water off the fish;

3. Cool the oil in the hot pot. When the oil is hot, add the fish pieces and fry them on low heat.

4. Take out after frying on both sides;

5, onion, ginger, garlic, dried pepper, star anise saute, pour cooking wine, put the fried fish pieces into the pot;

6. Add the boiling water of less than half of the fish, and add the four seas noodle sauce to stew;

7. Turn once in the middle, add appropriate amount of salt and sugar to continue stewing;

8. When the soup is basically dry, add monosodium glutamate, chopped green onion and coriander.

skill

1, when frying fish, you must wait until the oil is hot before fishing; Don't rush to turn over when frying, wait until the fragrance floats out and the surrounding turns yellow, otherwise it will easily stick to the pot;

2. Be sure to add boiling water when stewing, otherwise the fish will be tight and affect the taste and taste;

Because the fish is fried on both sides, there is no need to add too much water.