1. Partial mouth fish is scraped, guts removed, washed, and a cutting knife is used as a spare
2. Heat oil in a pan, saute garlic, onion and star anise, saute soft onion
3. Pour cold water into the pot (the amount of water should just cover the body of the fish), quickly add all the ingredients in the auxiliary materials, mix well and place the fish into the pot. Cover the pot and simmer slowly over medium and small heat
4. Just collect the soup on the fire before it is out of the pot
Tips:1. Partial mouth fish is also called flounder, so we call it in Dalian. It is best to remove the black film inside the abdomen with the fish roe when gutting. When using braised stew, leave the fish head to increase freshness. For frying, remove the fish head to save fuel.
2. The fish must be fresh, not too big for the meat to be fresh and tender. The frozen fish will become hardened by dehydration and lose its sweetness.
3. The cutting knife is to make the fish more delicious in a short period of time.
4. Adding onions can deodorize and improve freshness.
5. Do not open the lid during the braising process, as the umami flavor will escape.
