Seasoning: 50g of yellow sauce, 20g of vinegar, cooking wine 10g, pepper 1g, star anise 2g, monosodium glutamate 1g, salt 4g, vegetable oil 50g, onion 20g, ginger 10g, garlic (white skin) 8g, and coriander 65438+.

Braised crucian carp;

1.

Remove and wash the scales, gills and viscera of crucian carp;

2.

Wash coriander and onion and cut into sections;

3.

Slice ginger and garlic respectively;

4.

Put the pot on high fire, add vegetable oil, stir-fry the pot with onion, ginger and garlic slices, pour in broth (400g), and add refined salt, cooking wine, vinegar, pepper and aniseed;

5.

After boiling, put the fish in the pot, pour the sauce on the fish and cover the pot.

6.

Bring the crucian carp soup to a boil, then simmer 15 minutes. When the soup is thick, add monosodium glutamate, sprinkle with coriander, shovel the fish from one side and put it on the plate, and pour the soup on the fish. The food is similar to that of crucian carp: crucian carp should not be eaten with garlic, sugar, mustard, adenophora, honey, pig liver, chicken, pheasant, venison, Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.