Tools/materials: Qingjiang fish 1 000g, onion, ginger and garlic, crystal sugar, vinegar, pepper, star anise, half a spoon of chicken essence, salt 1 spoon, 2 tablespoons of soy sauce, and soy sauce1spoon.

1, prepare a fish.

2. Clean the bought Qingjiang fish, clean the internal organs and gills, and then chop them into blocks of uniform size for later use.

3. Prepare a container, put the processed Qingjiang fish pieces into the container, then add onion, ginger and garlic, cooking wine and salt, mix them evenly by hand, and marinate them for 30 minutes to remove the fishy smell.

4. After pickling, take out the onion, ginger and garlic, then prepare a wok, put the onion, ginger and garlic, star anise and pepper into the wok and saute until fragrant, then put the fish pieces into the wok, and then add a proper amount of water.

5. Open fire and boil the water, then add salt, soy sauce and soy sauce, simmer slowly on low heat for 20 minutes, turn to high heat to collect juice, then take it out, pour it into the soup, and finally add coriander to garnish.