Cooking Steps

1. 

   Step1:I used to go home and clean the outside. In addition, I removed the blood in the center of the fish's belly (i.e. close to the fish's bone). The black skin in the fish's belly was removed. This is the first step to avoid fishines

2. 

   Step2:After cleaning the fish, put a little white pepper, salt, cooking wine and marinate for 15 minutes. Pour out the excess water. This is the second step to avoid fishiness

3. 

   Step3:Prepare the seasoning. And the flour plate. Forget to take a picture. I'm sorry

4. 

   Step4:Finish the seasoning, peel the ginger, slice the scallion, cut the garlic into two pieces, break the eggs into liquid, add a little salt, and put the fish into the liquid first

5. 

   Step5:Wrap the fish section with egg liquid, and then put it into the noodles. Wrap the thin flour. This way, the fish has the flavor of eggs, taste and color more easily. The flour will not be very thick. It's stick from the vision or the taste

6. 

   Step6:Remember to put pepper in the oil when it's hot. This is the third secret of not smelling. Before the oil gets hot, quickly put in the fish section. Fry it in a small heat until it is single-sided and slightly yellow. Turn it over in the same way until it is both sides. Turn it yellow. Turn on the medium heat. Fry it to double-sided golden yello

7. 

   Step7:Prepare the fried fish section. Remember. If you put the oil in the pan, the fish will stick to the pan. Scatter it. Don't worry about the same pot. Or it will be the same if it's not formed

8. 

   Step8:Onion, ginger and garlic. Stir fry the star anise in pot. Put in the fish sectio

9. 

   Step9:When the oil temperature rises slightly, pour cooking wine into the side of the YanPan, and then listen to the grin. This is the secret four of non fishiness (YanPan to. Is totally different from directly to fish. Often a good dish is that the taste is affected by different tricks). Then put two spoons of vinegar into the YanPan. Pour water into it until it doesn't pass the fish. I used five spoons of old soy sauce to measure it by myself

10. 

    Step10:Stew the fish until it's full of color and taste. Take out the fish section and put it on the plate. Take out the seasoning in the pot. I keep the garlic (because I like fish and garlic. If you don't like it, you can take out the garlic together). Put about a spoon of sugar, salt (I didn't put salt) and juice on the fire according to each taste

11. 

    Step11:Pour the collected juice on the fish. Sprinkle some shallots to improve the flavor. If not, you can replace it with Scallion white silk. Thin sil