Preparation of stewed silver carp

Remove the internal organs, gills, scales, and fishy threads of the silver carp and clean them

Cut into sections, don't cut too small, or it will crumble during the stew

Auxiliary materials are: star anise (big material), dried chili, green onion, ginger and garlic, coriander, cooking wine, white vinegar.

Remove from the pot and add the oil, after the oil is hot, add star anise, dried chili, green onion, ginger and garlic and stir-fry until fragrant

Add the sliced fish and fry on both sides over medium-low heat

Pour in boiling water, add cooking wine, white vinegar, a coriander (to remove the smell), bring to a boil over high heat, first simmer over high heat for 5 minutes, then switch to medium-low heat and simmer for 20 minutes.

Remove from the pan and add the coriander