1. Cooking wine, salt, pepper, thirteen incense, ginger and spring onion, and fish, mix well, make 1 hour, after one hour, remove the ginger and spring onion, simply wash, you can fry
2. When frying fish, pay attention. The temperature of the oil must be high. Don't turn the fish you fried, so the fish will be rotten. The vegetable fried fish I used must wait until the foam on the surface of the vegetable oil is gone. Fried. Put the fried fish in a pan and set aside
3. Fried sugar color: When the white sugar is gelatinized at high temperature, it will become syrupy and foam in the pot. After the water evaporates, the syrup will gradually thicken and the color will start to darken. Wait until the syrup is completely red and dark. When the time, add water immediately, as soon as the water is poured, the sugar color will be fixed (the ratio of water to sugar is 1:1)
4. Put a little oil in the pan and fry the shallot oil. Add the green onion and ginger, sauté the ginger and green onion in a pot over low heat, then fish out
5. Add water to the pot (the amount of water is almost just enough to submerge the fish), then add the spices (sana, star anise, grass fruit, bay leaf, comfrey, cinnamon, white kou), thirteen incense, sugar, chicken essence, salt, sugar color, pepper Season, slowly simmer for a whole, add the fried fish fillets, turn off the heat, and slowly collect the juice. After the juice is collected, put on a plate and sprinkle with sesame oil, sprinkle with chopped green onion.
