Braised Kaji Fish
1.
The Jiaji fish is cleaned, beaten with a knife, sprinkled with salt, and marinated for 2 hours.
2.
Heat the pan with cold oil.
3.
Fry the fish in oil.
4.
Fry until golden on both sides.
5.
Cook into the cooking wine.
6.
Cook in rice vinegar.
7.
Release light soy sauce.
8.
Put on soy sauce.
9.
Add water, green onion, ginger, pepper and star anise.
10.
Put sugar.
11.
boil.
12.
Cover the pot.
13.
Simmer on medium-low heat for 20 minutes, add monosodium glutamate, and close the sauce over high heat.
14.
Drain the broth.
15.
Sprinkle chopped green onion from the pot.