1, the fish do not scrape the fish scales, other parts of the clean, string up to dry for three hours. After drying well into the frying pan, fry until golden brown fish out.
2, put the fish into the rice cooker, add salt, soy sauce, soy sauce, ginger, star anise.
3, add the right amount of water, you can not have no fish, press the cook button, start cooking, water cooking dry rice cooker will automatically jump up, because it takes four hours, the first time to jump up the time is not enough, then add water until four hours can be.
Bad fish is one of the Han traditional famous food in Dongping County, this dish is bright and tender in color, white in yellow, scales shining, bone crispy meat rotten, salty and sweet, clean and pleasant. Bad fish originated in Dongping Zhoucheng (now the hometown of Water Margin, Dongping County, Shandong Province, Zhoucheng Street Office Resident), belongs to a branch of the sacred order of the bone crisp fish, is a famous local traditional specialty of Dongping "two eggs and one fishy" (two eggs: pine eggs, red duck eggs) in the "one fishy". It is a branch of Dongping's famous local traditional specialty "two eggs and one fishy". According to the relevant records and legends, the creation of the bad fish began in the thirty-fourth year of the Kangxi Emperor of the Qing Dynasty (1695 AD), and it has been more than 300 years since then. In the history of the state city, there are Nie, Xie, Zhao and Wang families who are famous for making fish, and Nie's fish is the most famous one. The fish is rich in calcium, phosphorus, iodine, zinc, selenium and other minerals and trace elements, is a family banquet, traveling fast food, gifts to friends and relatives of the best products.