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What's the skill of making fish in summer? Detailed explanation of braised anchovies

1. Scrape scales, gills and internal organs of yellow dangmiao fish, and clean them. Cabbage heart cut into four, onion cut into 12 cm long section, ginger slices, pepper, star anise, cinnamon wrapped with gauze for spice bags.

2. Add peanut oil into the frying pan, heat it to 60% heat (about 150 ℃), fry the fish into golden yellow respectively, take out the oil control.

3. Take a wok and brush it clean. Put the wok on the bottom of the wok. Put the spice bag on the bottom of the wok. Fry the fish head outward. Put the onion on the fish surface, and the cabbage heart on the onion. Put it evenly and tightly.

4. Add clear soup, soy sauce, Shaoxing wine and white sugar to the sauce, pour it into the pot, cover the lid tightly, heat it over medium heat, then move it to a small heat for stewing, add sesame oil when the soup is consumed to about 2 / 5, change it to a small heat for stewing to make the soup thick, when it is consumed to 1 / 5, remove the pot from the fire, cool it, then pick up the cabbage and green onion and put them in a plate, then put the fish in a large plate.