It is tender in the outside, rich in aroma and salty in taste.

material

Ingredients: 500g carp,

Seasoning: pepper10g, star anise10g, cinnamon10g, salt 8g, monosodium glutamate 5g, white sugar10g, cooking wine100g, soy sauce 50g, scallion 50g and ginger 50g.

method of work

(1) Scrape the carp, remove the head, fins and tail, and wash it for later use;

(2) cut the fish into two halves along the fish spine with a knife, remove the big bones, then change the knife into small pieces, and use ginger, onion, salt, vinegar, soy sauce,

? Marinate the cooking wine for 30 minutes, remove and drain;

(3) Heat vegetable oil in the pot, put the marinated fish pieces one by one, fry until golden brown, and take them out;

(4) Leave the bottom oil in the pot. After the oil is hot, stir-fry the aniseed, cinnamon and pepper for a while, then add the onion and ginger and stir-fry.

? Then add proper amount of soy sauce, cooking wine, vinegar, salt, sugar and monosodium glutamate in turn, and finally add fish and water.

The amount of water is lower than that of fish.

(5) Boil with high fire, then stew with low fire until the juice is thick, and then take out the fish and put it on a plate;

(6) Stir the juice in the pot with sesame oil, pour it on the fish, and let it cool and serve.