Cooking Steps

1. 

   Step1:Clean up the bass. The two sides of the fish are about 1 cm apart and cut with a knife. Put salt on both sides. Put scallions and ginger slices in the belly of the fish. Marinate with cooking wine for 20 minutes.

2. 

   Step2:Heat the pot first. When the pot is hot, pour in some oil and heat it. Coat both sides of the marinated fish with flour. After the oil is hot and smoking, put the fish in. Just put it in. Hold the fish tail by hand. After frying for a while, put the fish into the pot. Don't move the fish at this time. Change the height of the pot so that the oil can fry all parts of the fish. Pay attention not to move the fish in the process. After a period of time, the fish will no longer stick to the pot. At this time, one side of the fish is fried well. So, the other side is fried. In this way, the fried fish skin will not break. You can also paste egg white on the surface of the fish.

3. 

   Step3:Take out the fried fish. Heat the remaining oil in the pot. When the oil is warm, fry the star anise and Chinese prickly ash to make it fragrant. Stir in the chili, garlic, scallion and ginger to make it fragrant. Stir fry in sugar until liquefying. Add in raw sauce and cook until fragrant. Put in the fried fish. Pour in boiling water. Pour in some cooking wine, soy sauce and salt. When the water boils, turn the heat down and simmer for an hour.

4. 

   Step4:An hour later, the juice will be collected by the fire. Put in a plate. Pour the remaining juice into the body of the fish. A stewed bass will make the mouth water.