I cook at home alone, and I must make a fish, because I like eating fish best. Prepare a river fish, fat meat, onion, ginger, garlic, perilla stem and leaf, mint stem and leaf, star anise, soy sauce, salt, sugar, white vinegar, white wine, monosodium glutamate and coriander;

1, clean the river fish, cut it into three sections if it is a big fish, and stew it if it is a small one. .2. When the pot is hot, pour oil, put more oil, and sprinkle a layer of refined salt after heating, which can largely avoid fish sticking to the pot. 3. Put the fish in the pot to avoid being scalded by spilled oil. Fry for 3-5 minutes, then turn over and fry again. 4. Cut a few pieces of pig fat into the oil in the fish gap, fry until the edge begins to change color, and then add onion, ginger and star anise. 5. Sprinkle two spoonfuls of sugar into the pot, pour a layer of soy sauce, and then pour two spoonfuls of soy sauce. 6. The climax is coming. Turn the fire to the maximum, and when the temperature in the pot is very high, pour 78 yuan's high-grade white wine, and the wine will catch fire as soon as it enters the pot. Pour 10ml white vinegar into the fire, quickly cover the lid to put out the fire, and turn to medium heat for cooking. 7. After boiling for about 2 minutes, add perilla and mint, pour enough cold water, and simmer over high heat. 8. After boiling, stew over high heat 10 minute, sprinkle with salt, and turn to medium heat to continue stewing for 20 minutes. 9. When the soup is half collected, add chopped garlic cloves and monosodium glutamate, stew for 1 min, then take out the pot and sprinkle with chopped coriander. Please adopt it.