Preparation materials: 1 grass carp weighing 3 kg, 1 ginger, half onion, 2 star anise, 1 pinch of pepper, 2 dried red peppers, 1 basil leaves, a little soy sauce, and salt.

step

1, grass carp scales, fishy smell, viscera, abdominal black membrane are removed, washed, and the swim bladder is reserved for stewing.

2. Cut a knife under the fish head 1 finger, cut a knife at the fish tail, and draw a white fishing line in the middle. Without its interference, this pot of fish will not be too fishy; Chop the fish into small pieces and carefully remove the fish teeth, because the fish teeth are also fishy.

3. Pour a little oil into the wok, fry the fish skin down and gently shake the wok. If cooked, the fish will shake. If it is not cooked, you can touch it with a shovel or chopsticks, and the skin of the fish will be damaged, which will affect the appearance.

4. After the fish is fried on both sides, put all the seasonings mentioned in the materials into the pot, and pour in a proper amount of soy sauce, soy sauce, salt and hot water.

5, cover, stew 15 minutes, the more fragrant the time, the more fragrant the meat.

6, time is up, open the lid, the fish is fragrant.

7, out of the pot.