Detailed explanation of the practice of Ningdu big fish

Ingredients: half grass carp, pepper, white sesame, balsamic vinegar, white sugar, cooking wine, ginger and garlic, red pepper and oil and salt.

1. Put the grass carp pieces into a bowl, add appropriate amount of salt, ginger slices, red pepper and pepper, mix well and marinate for 20 minutes;

2, the pot is hot, add the right amount of salt, and wipe the bottom of the pot with ginger;

3. Take the marinated fish pieces out of the star anise and lay them flat on the bottom of the pot;

4. Slowly fry until both sides are golden, then remove;

5, put the right amount of sugar and white vinegar in the bowl, and then add a little cooking wine;

6. Leave a little base oil in the pot of fried fish, add onion and ginger slices and stir fry;

7. Stir-fry for fragrance, then add the fried fish pieces and continue to stir-fry;

8. Pour in the prepared sweet and sour juice;

9. Cover the lid, simmer for two or three minutes, and then collect the juice on the fire;

10, put it in a plate and sprinkle some white sesame seeds on the surface, and you're done.