Seasoning: salt 5g pepper10g monosodium glutamate 5g star anise10g white sugar10g cinnamon10g cooking wine 50g soy sauce 20g vinegar 20g shallot 20g ginger 20g peanut oil 50g each.

The practice of spiced fish:

1. Scrape the fish, remove the head, fins, tail and viscera, and rinse it for later use;

2. Cut two pieces along the fish spine from head to tail with a knife, then change the knife into small pieces, and marinate with salt, onion ginger, vinegar, soy sauce and cooking wine for 30 minutes to taste;

3. Leave the oil in the pot, fish when the oil is 80% hot, and remove it when it is fried to golden yellow;

4. Leave the bottom oil in the pot. After the oil is hot, stir-fry the star anise, cinnamon and pepper for a while, then add the onion and ginger. After stir-frying, add the right amount of soy sauce, cooking wine, vinegar, salt, sugar and monosodium glutamate in turn (later);

5. Finally, fish and water are added, and the amount of water should be slightly lower than the amount of fish;

6. Boil with high fire first, then simmer with low fire until the juice is thick, take out the fish and put it in a clean plate;

7. Beat the thick juice in the pot with clear oil, pour it on the fish, cool it and put it in the refrigerator for serving.

For more information about spiced fish, please see Mint.com Food Bank /shiwu/wuxiangyu.