Red buckle fish

Wash, peel and slice the ginger (star anise, bay leaves, pepper, cinnamon, grass fruit,) and put it in a bowl and set aside

Boil a pot of water

Put the water fish into the pot and cover it with the lid. The lid will be transparent at the end. When the water boils, take out the water fish with a slotted spoon

Place in a basin filled with water and rinse

When the water temperature of the fish is cold, peel off the skin, then turn the water fish over, with the back of the turtle facing down, use a knife to cut open the middle of the upper and lower limbs, take out the debris inside and throw them away. Wash the water fish

Drain the water fish, put it in a basin, add a little Huadiao wine, stir the light soy sauce evenly

Heat the oil in the pot until the temperature reaches about 120°

When the oil temperature reaches 120°, fry the fish until it turns light golden brown and the skin is a little dry, take it out and control the oil

Heat the pot dry and add a little oil. When the oil temperature rises, add the ginger slices and fry until fragrant. Add appropriate amount of Huadiao wine and then add water

When the water is boiling, add dark soy sauce, light soy sauce, salt, sugar, chicken powder, and packed ginger slices, star anise, etc.

Put the water fish into the pot of water and when it boils, pour it into a large bowl and put it in the microwave for about 10 minutes. You can also put it in a steamer and steam it for about 30 minutes

During the process of fetching the water fish, you can cut the cucumber into slices, cut the red cherries and green cherries in half and place them on the side of the plate. Place the water fish in the middle of the plate and put the soup in a large bowl into the pot. When the soup is boiling, add water starch, and then add a little cooking oil, which is tail oil

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