1. One silver carp, grass carp, carp is better. This method is suitable for many freshwater fishes. The weight of this fish is about 1.8 Jin. Remove scales, gills and viscera, carp please remove fishline and throat bone.

2. Tilt the mouth of the fish surface, wipe the salt and drain. You can roll some onions and 2 ~ 3 slices of ginger in your stomach at will.

3. Prepare a small bowl, which contains 5 pieces of scallion, 3 pieces of garlic cut in half, 2 pieces of star anise, 3-5 pieces of ginger, 1 teaspoon of white sugar, 1 teaspoon of wine (I seldom use cooking wine, but I use white wine), 2 teaspoons of light soy sauce, 1 teaspoon of soy sauce and 1 teaspoon of vinegar.

4. Wipe the pot with ginger (it is said that it is not sticky), put oil in it and heat it. If you are willing, put more, I put less, so when frying fish, you have to sacrifice the skin that can't stick to oil. When the oil is hot, pull the fish by the tail and put it in the pot, and fry until both sides are golden (don't force it, it doesn't matter if it doesn't work)

5. After frying, pour the seasoning in the small bowl into the pot, and you can smell the fragrance immediately ~

6. Pour in 3 tablespoons of vinegar (probably estimated), cover the lid and remove the smell.

7. Count dozens in your heart, open the lid and add water, and generally drown the whole fish.

8. Cover the pot, bring the fire to a boil, and turn to a small fire. During this period, appropriate amount of salt is added, so please put it according to the salinity of the salt.

9. About 20 minutes, take it out