1. Ingredients: One herring or grass carp weighs about 2,500 grams. 25 grams of ginger, 25 grams of green onions, 15 grams of refined salt, 3 grams of star anise, 3 grams of fennel, 3 grams of cinnamon, 5 grams of allspice, 50 grams of sugar, 30 grams of shochu, 125 grams of Shaoxing wine, 25 grams of soy sauce, cooked rapeseed oil 1500 grams, actual fuel consumption is 200 grams.

2. Remove the phosphorus from the fish, wash it after the gills, disembowel it and take out the internal organs. Wipe the blood in the abdomen with a clean cloth, cut it open, cut it into tiles of about 1.6 cm with a diagonal knife and put them in On a large enamel plate, add 100 grams of Shaoxing wine, 15 grams of refined salt and soy sauce, marinate for about 2 hours, take out, dry, and divide into two portions for later use.

3. In a large pot, add 500 grams of water, 25 grams of Shaoxing wine, scallions, ginger, star anise, cinnamon, and white sugar. Simmer over high heat until the juice becomes sticky, then remove the scallions and scallions. Add ginger, fennel, cinnamon and shochu wine, remove from heat and make marinade for later use.

4. Put another large pot on a high fire, add vegetable oil, oil that has been used twice is best. When the oil temperature reaches 90%, about 225℃, take 1 portion of fish pieces. , put the fish pieces into the pot one by one, fry until the outer layer is crusty, and use a slotted spoon to remove it. When the oil temperature returns to 90% hot, about 225°C, put the fish pieces into the pot, fry until the outer layer turns dark brown, and use a slotted spoon to remove them. Add the marinade, cover and simmer for about 1 hour, take it out, fry and simmer in the same way, and serve on a plate. You can sprinkle a small amount of five-spice powder when eating.