Small crystal fish is pomfret, which can be braised in braise. The specific method is as follows: main ingredients: one pomfret, a piece of green onion, a few cloves of garlic, a piece of ginger, two star anise, 30 grams of cooking wine, 30 grams of soy sauce, a little salt, and 50 grams of vegetable oil.

1. Scrape off the small scales on the surface of the pomfret, remove the internal organs and gills, clean it, wipe off excess water with kitchen paper, and cut into cross-shaped cuts.

2. Cut the other side with a flower knife.

3. Add a little salt and cooking wine, spread evenly inside, and marinate for 15 minutes.

4. Slice green onions, slice ginger, garlic and star anise. Prepare.

5. Pour out the cooking wine and salt solution used to marinate the fish, wipe the inside and outside of the fish body with kitchen paper, put more vegetable oil in the cast iron pan, and fry the fish until it is set and the fish body is slightly bulging.

6. Fry the other side and increase the heat without frying the fish skin.

7. Place onion, ginger and garlic on both sides of the fish body in the pot, fry in oil until fragrant, then pour in cooking wine and soy sauce.

8. Pour in hot water, there can be a little more water, and use a shovel to pour the soup onto the fish.

9. Lower the heat to low, cover the pot, stop the heat when the soup is low, and pour the excess soup on the surface of the fish body to finish.

10. Finished product picture.