1. Ask the boss to help slaughter the fish when you buy the fish. Just come back and clean it. Note that the black film on the inside of the abdominal wall must be cleaned.
2. Fry the pan first and smoke, then add a spoonful of oil to heat, add the washed fish and fry until golden on both sides (in order to prevent oil splashing, it is best to wipe the surface of the fish dry)
3. Scallion, ginger, garlic and all the spices are ready
4. Put the oil in the wok and heat it up, saute the pepper, star anise, and bay leaves; then add the onion, ginger and garlic to sauté
5. Add the fish to the fry
6. Pour the vinegar first, and then add all the seasonings except salt; add water, spread over two-thirds of the fish body, cover the pot and bring it to a low heat for 20 minutes
7. To cook the fish, you can prepare wide noodles, add 200 grams of flour to 90 grams of water, and make a dough
8. After waking up for about 10 minutes, use a rolling pin to roll into a large sheet
9. The rolled noodles are changed to a knife and cut into wide noodles (the width is arbitrary, mine is about 1 cm)
10. Pour the wide noodles into the boiling fish soup without turning over. Cover the lid for 5 minutes, turn off the heat and wait for about 5 minutes to serve.
Tips:You need to add enough water at one time. You can't add cold water in the middle. Because the wide noodles have strong water absorption, even if you want to add it, you should add warm boiling water, but it will still dilute the flavor.
