Put the fish pieces into a basin, add 20g of soy sauce, 2g of refined salt, 0/5g of cooking wine/kloc-0, half of onion and ginger, and spiced powder, mix well and marinate for more than 30 minutes;
Add sesame oil and salad oil into the pot, stir-fry Zanthoxylum bungeanum, Illicium verum, Zanthoxylum bungeanum and fragrant leaves, add onion and ginger to stir-fry, add vinegar, white sugar and residual soy sauce, add half a bowl of water, cooking wine and appropriate amount of salt to boil, add coriander to simmer for two minutes, take out fragrant leaves and let the residual juice cool;
Heat the oil in the pan, add the fish pieces and fry until deep golden brown. Be sure to fry the fish thoroughly and let it harden. It is best to take it out directly and marinate it in the prepared juice for 5 hours or more.