Carp 1 strip, garlic slices, ginger slices, onion segments, dried pepper segments, pepper 10, aniseed 1 tree, soy sauce, vinegar, cooking wine, sugar, salt, pepper and chicken essence.

Second, the practice:

1. sit in the pan and light it, and stir-fry the fat to get oil.

Put some ginger in the oil and fry the fish so as not to stick to the pan.

3. Put the fish in the pan and fry it slightly on both sides. Remember, don't fry it too hard, just fry it a little until the surface is slightly yellow.

4. Pour a small amount of cooking wine (be careful at this time, water and oil will splash in the pot after pouring cooking wine, and be careful not to burn it) and cook it.

5. Pour clean water (tap water is enough). The water is almost over the fish noodles.

6. Then put all the auxiliary materials (except the fat) and seasonings (except the salt) into the pot.

7. Cover the pot and bring it to a boil.

8. After the pot is boiled, it is still boiled on high heat 10 minutes before adding salt, and then simmer on low heat (at the moment, you don't need to cover the pot, just stew it open), ranging from half an hour to two hours, as long as you don't stew it. In addition, remember, occasionally use a shovel to copy the bottom of the pot halfway, and be careful not to stick the pot. If there is a lot of soup left in the end, just open the fire and accept the juice.