1, materials: 3 striped bass, lard, a little cooking wine, ginger 1 piece, anise 2, half a large onion, a little salt, sugar 1 small spoon, a little soy sauce, a little soy sauce, flour 2 small spoon, a little vinegar.

2, scallops clean, remove the head and tail gills fins, cut into the same length of the section.

3, each side of the pull 4-5 knife, easy to taste, sprinkle a little salt, cooking wine, ginger, gently tossed with your hands for 5 minutes, can remove the fishy smell.

4, the marinated fish soup pour clean, fish pieces yard in the plate until the surface is dry, halfway can be turned once.

5, while the fish section there is a little slightly wet, sprinkle a handful of ordinary flour on the surface of the fish, fish skin can have a thin flour can be.

6, non-stick frying pan, pour the right amount of lard, I happen to use this pot to boil a pot of lard, the bottom of the pot left some, with lard frying scallops than vegetable oil to be fragrant and moist. If there is no lard with two or three pieces of fat pork with stew is also extremely fragrant.

7, the scallops yard in the pot, medium-low heat will be fried on both sides until browned, because the front has been dried to the surface of the dry, so at this time to fry the fish, the fish are not broken, the shape of the complete.

8, according to taste, sprinkle a little salt, pour a little raw pumping fresh, old pumping color, and then a small spoonful of sugar to refresh, a little vinegar to fishy, two star anise, half of the scallion, the right amount of hot water, boil.

9, turn on the low heat, cover, slowly stew 10 minutes can be out of the pot.