Preparation materials: flat fish, mushrooms, onions, ginger, garlic, dried peppers, star anise, pepper, fennel, salt, sugar, soy sauce, vinegar and Shaoxing wine.
1, Pingyu cuts a small mouth here with scissors, removes its internal organs and gills, and washes the black membrane of the abdomen;
2. Dice mushrooms, slice garlic, slice ginger, mince shallots, mince shallots, and cut dried peppers into small pieces;
3, cold oil under the hot pot;
4. After the oil is hot, slowly fry the fish;
5. Fry until the bottom turns yellow, turn over and continue to fry slowly;
6. After frying on both sides, add seasoning onion, ginger, garlic, dried red pepper, star anise, pepper and cumin;
7. Cook cooking wine and vinegar, add hot water just after the fish, and bring to a boil;
8. Add salt and soy sauce;
9. Add sugar to collect juice;
10, sprinkle with diced mushrooms, and the fire will taste;
1 1, until the soup is thick;
12, sprinkle with shallots and pour a little sesame oil out of the pot;