Introduced as follows:

Ingredients carp, green onion, ginger, garlic, dry chili, salt, sugar, cooking wine, soy sauce, old soy sauce, rice vinegar.

Specific method

1, the carp will be clean, and then in the body of the fish on both sides, spaced evenly cut out a word knife, easy to fish into the flavor.

2, prepare some ginger slices, scallions, garlic granules, dried chili peppers, an anise.

3, hot pan pour a little oil, the pan and then sprinkle some salt, can effectively anti-stick. Then put the fish in, medium-low heat frying fish. Don't flip the fish, about 2 minutes, until the surface of the fish is completely set, turn to the other side and continue to fry.

4. Fry the fish until both sides are set, then remove the fish and set aside.

5. The oil left over from frying the fish in the pan is very fishy, so it is recommended to pour it out. Clean the pan, add a little oil to the hot pan, pour onions, ginger, garlic, dried chili peppers and star anise into the pan, and stir-fry over medium-low heat to extract the flavor.

6, pour the fried carp in, then add a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of rice vinegar (balsamic vinegar can also be), high heat cooking flavor.

7, add boiling water, the amount of water is not more than 2/3 of the position of the fish body is good. Then add a proper amount of salt, ? ceramic spoon sugar, 1/3 spoon dark soy sauce for color. Cover the pot with a lid and start stewing the fish.

8, until the fish soup stew until slightly thick, high heat to collect a soup can be out of the pot.

9, the fish into the plate, and then the fish soup on the fish, sprinkle some green onion garnish, this braised carp is completed.