The fish is abluent two side delimit knife, ginger section, add cooking wine, salt, ginger, green, anise, chinese prickly ash, soy, after massaging, souse 3 hours (time is not fixed, a bit longer compare tasty)

Boiler bottom is oily, oil is lukewarm heat up most probably (the chopstick is inserted into oil effervescent) , put into the fish, decoct comes two sides is golden

Yu Xiancheng goes out, garlic of the oily ginger that add green is fried by boiler sweet

Put a fish, add right amount water, soy of braise in soy sauce, the basis is salty weak add right amount salt, small fire stews 5 minutes.

Conflagration receives juice, give boiler, add caraway