Grass carp 1 strip, 2 teaspoons of sugar, salt, cooking wine, flour, vegetable oil, soy sauce 1 spoon, 2 onions, 4 slices of ginger, 2 star anise, vinegar and garlic.

Exercise:

1. A fresh grass carp, clean, the black film in the belly must be cleaned, and dry the water with kitchen paper.

2. Cut grass carp into sections and sprinkle with dry flour.

The oil is hot, the fire is medium, and the fish is below.

4. Fry one side and turn it to the other side to prevent the fish from breaking.

Step 5: plate for later use.

Illustration of the practice of stewing grass carp. 66. Leave a small amount of oil in the pot, add the fried fish, first pour a proper amount of vinegar, cover the pot and simmer for a while to remove the smell.

7. Add other condiments, cover the fish with hot water and simmer slowly.

8. Use a small fire when stewing, and finally collect the soup with a big fire.

9. The grass and fish are very thick and delicious, cut into pieces and stewed, completely tasty.

10. Fish is easy to digest, with more protein and less fat.