2. Scrape the scales, gills and internal organs of the yellow-swinging fry and clean them. Cut the Chinese cabbage into four pieces, cut the onion into12cm long pieces, slice the ginger, and wrap the pepper, star anise and cinnamon with gauze for use as a spice bag. Add peanut oil to the wok, heat it to 60% heat (about 150℃), fry the fish until golden brown, and take out the oil control. Take a wok, scrub it clean, put it on the bottom of the wok, put a spice bag on it, and put the fried fish head outward. Put the tail in the pot neatly, put the onion on the fish noodles, put the cabbage heart on the onion, put it evenly and cover it tightly.
3. Mix clear soup, soy sauce, Shaoxing wine and white sugar into juice, pour it into the pot, cover the pot tightly, and move it to low fire for stewing. When the soup is consumed to about 2/5, add sesame oil, and simmer on low fire to make the soup thick. When it is consumed to15, remove the pot from the fire, cool and pick up the cabbage and onion in a plate.