1. Ingredients: grass fish maw 300g, carved wine 100g, garlic cloves 1 piece, ginger 1 piece, 2 onions, 2 star anise, 2g salt, 3g pepper, 3g cooking wine, and soy sauce 10g.

2, wash the grass fish belly, be sure to remember to clean up the black film in the fish belly, cut into strips two fingers wide, add salt, cooking wine and pepper to marinate 10 minutes;

3. Pour the dried starch into a bowl, put the marinated fish pieces, and evenly coat the surface with a layer of dried starch;

4, pour the oil into the pot, burn to 50% heat, (put your hand on the oil drain surface, you can feel the slight temperature), and pat the fish pieces with powder;

5, keep the oil temperature, slowly fry the fish pieces until the surface is golden, and fry thoroughly;

6. Clip out the fried fish pieces and put them in a fresh-keeping box;

7. Put peeled garlic cloves, ginger slices and star anise into the oil in the pot, and add shallots;

8. Pour the carved wine and pay attention to splashing;

9. Add a little soy sauce, soy sauce and salt to taste;

10. Finally, add sugar, boil over high fire and simmer for 30 minutes until the aroma is overflowing;

1 1. Pour the cooked soup into the fried fish pieces, cool slightly, cover and marinate for 24 hours.