1. Chop the fish into small pieces (each piece is bigger than walnuts, but not too small, too small and the finished product is too broken).

2. Mix the batter (put a little flour, a little corn flour, one or two eggs, add water and stir. If it's annoying, it's just batter.

3. Wrap the fish pieces in batter and fry them in an oil pan (if there is more oil, fry them all first, and then color them with oil, so that the finished product will be more colorful).

4. Put the fried fish pieces into a medium-sized bowl, put a handful of pepper, a section of onion, two slices of ginger and a little aniseed, pour in the pre-cooked broth, add salt and cooking wine, which is slightly shorter than the edge of the bowl (if there is no broth, you can mix some seasoning water with wine, salt and soy sauce). Finally, steam in a steamer for about an hour and a half. If it's a pressure cooker, it only takes 40 minutes.

5. Take it out after steaming, remove ingredients such as peppers and pour it into a bowl.

Features: very soft, and the paste wrapped outside the fish is particularly delicious.