This is a kind of reservoir fish with tender meat and excellent taste ~

Add some pepper when stewing, it's a little spicy and tastes better ~

Practice: fry the fish until golden on both sides, move to one side, add leek, ginger and pepper and stir fry.

Add water, fish, cooking wine, soy sauce, pepper, aniseed, and turn the heat down.

When the soup is almost dry, thicken it with water and starch and pour it on the fish.

My mother often cooks for me, and I hope the landlord will adopt it.