The braised fish this time was learned from little brother 2. He used the dish of anchovies, and little brother 2 didn't put water in it. He used rice wine. The fish also had water. The rice wine had water, but the taste of the wine would evaporate with the stew. It was very important to stew with a small fire, so the taste would slowly go in. Finally, the rich fish juice didn't need to be thickened. Moreover, the process is quite simple: frying - ginger - yellow rice wine - soy sauce - vinegar - sugar - slow fire stewing - big fire to collect juice.
1. Wash the anchovies, fry the fish in high fire, and then put ginger slices on it.
2. Drizzle flower carving wine, soy sauce, vinegar a few drops, stew sugar in a small fire, collect juice in a big fire, and finally sprinkle garlic.