Home-cooked Fish Stew
1.
One silver carp, grass carp can also be used, carp is better, this method is suitable for many freshwater fish. The fish weighs about 1.8 kg. Remove scales and gills to remove internal organs, carp please remove fishy lines and throat bones
2.
Tilt a slice on the surface of the fish, spread salt and drain. Feel free to roll some green onions and 2~3 slices of ginger in your stomach
3.
Prepare a small bowl, put 5 green onion segments, 3 garlic halves, 2 star anises, 3 to 5 slices of ginger, 10 peppercorns, 1 teaspoon of sugar, 1 tablespoon of wine (I rarely use cooking wine, all Liquor), 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of vinegar
4.
Spread ginger in the pan once (the legend is not sticky), put oil in it, and heat it up. If you are willing, put more, I put less. When frying the fish, I will sacrifice the fish skin that does not stick to oil. . Heat the fish to pull the tail and put it in the pan, and fry until golden on both sides (not forced, it’s okay if the effect is not achieved)
5.
After frying, pour the condiments in the small bowl into the pot, you can smell the fragrance immediately~
6.
Pour in 3 tablespoons of vinegar (approximately estimated) and cover the pot to remove the fishy
7.
Dozens of numbers in my mind, open the lid, add water, and almost submerge the whole fish
8.
Cover the pot, bring it to a boil, turn to medium and low heat. In the meantime, add an appropriate amount of salt, please put it according to the saltiness of the salt
9.
About 20 minutes, serve out
