Accessories: oil, pepper, aniseed, salt, steamed fish, soy sauce, ginger 1 slice, onion 1 slice.

Step 1: Shred the onion and ginger for later use.

Step 2: Scrape the fish scales clean.

Step 3: Cut the butterfly fish into flower knives, marinate with salt for 10 minutes, and massage with scallion and ginger.

Step 4: After the fire boils, put the fish in the pot, add shredded onion and ginger, and steam for five minutes.

Step 5: Pour out the steamed water, pour in the steamed fish and soy sauce, steam for another three minutes, and turn off the fire for five minutes.

Step 6: put oil in the hot pot and cool, add pepper and stir-fry aniseed, turn off the fire and pick out aniseed.

Step 7: Pick out the shredded onion and ginger, re-code the shredded onion and ginger, and pour pepper oil on the shredded onion and ginger, and it is finished.