1000g small-billed fish, 50g salad oil, 20g ginger and garlic, 20g white sugar, 20g yellow wine, 30g soy sauce, 5g soy sauce, 1 star anise and 300g water.

1, heat the pan with hot oil, saute ginger slices, star anise and sugar, and turn over the fish for 2 minutes on each side; Don't turn the fish over when adding hot oil, or it will stick to the pot like the above picture.

2. Add all other seasonings together, bring to a boil with high fire, and turn to slow fire until the soup is basically dry, about 15 minutes.

3, just do a set of eight Jin Kung Fu, and the fish will be out of the pot, heh ~