1. To fry the sugar, add a proper amount of cooking oil to the pan. When it is about 60% hot, add a proper amount of sugar and turn the heat to a low temperature to slowly melt it.
2. When the sugar turns slightly yellow and melts with the oil, add the washed and dried fish segments. Fry slowly, this process can take a little longer, because it tastes more fragrant. When both sides are golden, add garlic, chives, Chinese pepper, and dried red pepper, stir fry until fragrant, then add light soy sauce. Then add star anise, white vinegar, old wine, and salt in sequence.
3. Turn off the heat, cover the pot, and simmer for about 10 minutes. Then start a fire, add boiling water, slightly more water.
4. Next, simmer slowly over low heat until the juice is collected.
5. Finally, add fragrant tea foam to taste.
Tips:1. The amount of seasoning can be adjusted according to personal taste.
2. It is best to soak the cleaned fish with kitchen paper to avoid splashing oil and hurting yourself.
