1. Wash carp, remove viscera and gills, remove all inedible ones and wash them several times.

2. Onion, ginger, garlic and aniseed are ready.

3. Cut the fish into sections. If you have time, you can marinate for half an hour first, and add cooking wine, onion, ginger and garlic. I didn't pickle it, so I stewed it directly.

4. stew fish.

5, hot oil in the pot, shabu-shabu, add onion, ginger, garlic and stir fry, pour soy sauce and add water.

6. Add the fish pieces and stew the fish material. After the fire is boiled, simmer for 10 minute. seven

Finally, sprinkle some chopped green onion, and stew the fish is easier.