Main ingredients: carp, flour, green onions, ginger, garlic, dried chili peppers, cilantro

Seasoning: wine, salt, thirteen spices, soy sauce, soy sauce

Special production steps:

1, first of all we will be prepared to clean the carp, the gills of the fish are bitter a layer of flour, pat to remove excess flour, oil hot first put fish head, fish head down, pour a little hot oil, turn a below, deep fry until the skin is golden on it

4, the following we deal with the side dishes cut some onion, ginger and garlic, green onion cut into segments, ginger shredded, and then the garlic flattened, cut a little cilantro, put into the segment

5, pour oil into the pot, oil is hot, into the peppercorns and anise, frying incense into the onion Ginger, garlic and dried chili, and then add water, put some soy sauce, soy sauce, cooking wine, salt, thirteen spices, into the fried fish, the water is not over the fish can be, small fire stew for half an hour, and now the fish is stewed, put some parsley can be.

Cooking tips:

1, do carp when you must carp clean, fish scales, gills and black membrane in the abdomen must be removed, otherwise it will be more fishy

2, fish surface wrapped in a small amount of flour, so that when frying the fish will not splash oil, and fish skin to keep unbroken, the fish meat crispy.

3, stewed fish, add enough boiling water at a time, the water must be no more than the fish, so that the stewed fish is more flavorful, very tasty

4, stewed fish, be sure to start with a large fire, and then use a small fire stew, so that the stewed fish is more flavorful and delicious.