1. Clean the viscera and fishy lines of grass carp.
2. Change the knife into strips or blocks.
3. Add vegetable oil to the pot and heat to high temperature.
4. Put the fish sticks in for frying.
5. The fish meat and fish bones are deep-fried with water, golden brown, and the fish bones are slightly crisp.
6. Control the oil and remove it for later use.
7. Pour boiling water into the pot, add star anise, anise, nutmeg, five-spice powder, oyster sauce, soy sauce, sugar, and rice wine for seasoning.
8. Add the fish and cut, boil on high heat, cover the pot and simmer on low heat. After the fish is full of the soup, open the lid and collect the juice on high heat.
9. Drizzle lemon juice and a little sesame oil before boiling.
10. Serve and sprinkle with sesame seeds.
Tips:1. When frying the fish, it must be oily and high temperature; 2. The taste can be adjusted by adding different seasonings to the soup according to personal preference; 3. When simmering, boil on high heat and turn to low heat to simmer slowly. Make sure the fish is fully absorbed Fill the soup; 4. Pour in lemon juice and sesame oil before being out of the pot is the finishing touch.
