Cooking Steps

1. 

   Step1:Cut into pieces. Tai'an fish must choose silver carp (I choose grass carp. I can't sell out of silver carp. I want to eat it again). Because silver carp is tender and spiny, so it won't get stuck. Then add salt, cooking wine, monosodium glutamate and sweet potato starch. Starch a little more. This amount is - more than the starch for making smooth meat. Less than the starch for making crisp meat.

2. 

   Step2:Over oil. Use a big fire. Let the fish fry a little in the oil pan and you can catch them all. This process is only to make starch and fish fully bonded, so as not to boil. Not to make fish cooked.

3. 

   Step3:Juice. This is a key step. Heat up the oil pan. Put in the vegetable oil. Pour in the pickled ginger and pickled peppers and stir fry them. Add some red pepper pieces, a handful of pepper, a bit of bean petals, a bit of anise. A spoonful of chicken essence and a spoonful of salt. Stir fry them all until fragrant. Add soy sauce, cooking wine and a little sugar. The smell in the kitchen can be very irritating at this tim

4. 

   Step4:Simmer the soup. I put the tofu into it so that it can taste easily. You can also add tofu after eating the fish. Add more water to the pot. After boiling, put the fish in. Change the heat and simmer slowly. You can peel garlic at this time. Open the pot in ten minutes. Pat the garlic flat and put it in the pot. Boil for another two or three minutes. At this time, I put garlic to make it look more energetic and just cook the flavor of garlic. Turn off the fire. Put on a big spoon of vinegar. It's mainly to get greasy.

5. 

   Step5:Fill the basin. It's better to pour it directly into the big plate. Because the fish is very tender. Chopsticks are not easy to hold. Once you use a shovel, the fish will be broken. Then add celery or fish leaves or shallots. Whatever you like. I put too much celery in the way of the fish.