Cooking Steps

1. 

   Step1:Remove the scales and gills of the fresh crucian carp. Remove the internal organs. Wash and set aside.

2. 

   Step2:Wash the potherb mustard. Soak it in warm water for two hours in advance (or it will be too salty). Then rinse it with water for several times - wash the bought bean sprouts for use.

3. 

   Step3:Put sugar, vinegar, soy sauce and cooking wine in a small bowl and mix well. Mix them into a sauce.

4. 

   Step4:Heat up the oil in the pot. Pat the dried flour on both sides of the crucian carp. Fry it into golden yellow in the oil pot and take out the oil control.

5. 

   Step5:Keep the bottom oil in the pot. First put the little red pepper. Then put the star anise and prickly ash to fry. Then put the scallion and ginger slices into the pot and peel the crushed garlic to fry the light yellow color to give the fragrance. Then pour the fried crucian carp into the pot.

6. 

   Step6:Pour the fish into the pot and pour the sauce on the fish. Quickly cover the pot and simmer for two or three minutes.

7. 

   Step7:Open the lid of the pot. Pour hot water into the pot. The amount of water should be four or five centimeters less than the body of the fish.

8. 

   Step8:Put the cut potherb mustard in the water and simmer it slowly (taste the taste, because the pickled potherb mustard is very salty. If the taste is salty enough, don't put salt. If the taste is a little bit light, put a little salt).

9. 

   Step9:When the stew is almost as flat as the fish, put in the washed bean sprouts. Cover the pot and continue for a while (don't put the bean sprouts too early. The stewed noodles will have no taste).

10. 

    Step10:You can turn off the fire when the soup is thick.