Chub, green onion, ginger, garlic, dry pepper, star anise, noodle sauce, cooking wine, salt, sugar, coriander

Practice

1, clean the fish, cut into pieces;

2, dry the water on the fish;

3, hot pot of cold oil, when the oil is hot, into the fish pieces to turn the heat to fry;

4, both sides of the pan-fried and then take out;

5, onion, ginger, garlic, dry pepper, star anise frying pan, pouring wine, the fried fish into the pot;

6, add not more than half of the fish body of boiling water, add the four seas noodle sauce stew over medium heat;

7, the middle of the turn over once, add an appropriate amount of salt and sugar to continue to simmer;

8, to be basically dry soup, add monosodium glutamate and green onion, cilantro out of the pot to be able to.

Tips

1, frying fish, be sure to wait until the oil is hot before the fish; frying, do not rush to turn over, wait for the aroma to waft out of the perimeter of the yellow and then turn over, otherwise it is easy to stick to the pot;

2, stewing, be sure to add boiled water, otherwise the fish meat and fishy tight tightness and heavy, affecting the texture and flavor;

3, because the fish after double-sided frying, so do not need to add too much water.