Ingredients: several skinned fish, a little onion and ginger, half a spoonful of vinegar and cooking wine.

preparation: marinate the skinned fish with salt for 1-2 hours, and shred the onion and ginger.

Practice:

1. Wash and drain the fish

2. Heat the oil, add pepper and aniseed, fry the fish until brown, and take it out;

3. Put oil in the pan, add Jiang Mo and minced garlic, and add fish (preferably a piece of pork belly);

4. Cooking wine, a little vinegar, soy sauce, a little salt, sugar and a little water. Small fire began to stew;

5. Collect juice over high fire, sprinkle with onions, and start the pot.

note: the fish should not be turned over. You can use a small spoon to pour the soup below.