1. Wash the fish bought from the vegetable market and submerge it with a little salt and cooking wine for half an hour to taste
2. Prepare star anise, bay leaves, cumin, star anise, pepper, grass fruit (the grass fruit is smashed with a knife, and the seeds inside are taken out)
3. Put oil in the pan, add pickled ginger and bean paste, add a little sugar and vinegar, and saute in the pan until fragrant
4. Stir-fried to produce a fragrance, and the red oil is ready to taste
5. After sautéing, add two bowls of water (the amount of water depends on the amount of fish), and add the spices in the second step to the pot. After the water is boiled, turn to a low heat and cook for five minutes to make the aroma of the various spices full Cook it out, and then drain all the ingredients in the pot with a slotted spoon.
6. Pour the fish into the pot and cook
7. Cook for about ten minutes to get out of the pot. Put the fish in the dish first, then put the chopped green onion and minced garlic in the pot and cook, and finally pour the soup on the dish.
Tips:Spices can’t be fried with oil, otherwise they will be bitter. 2. When frying pickled ginger and pickled peppers, add sugar and vinegar, so that you won’t have the sour taste when you eat them. You can choose the amount of pickled peppers according to your own taste. Put pickled ginger and watercress, just add some light soy sauce, no need to add salt.
