Braised dead fish:

Clean the fish, dry the skin, stick a knife on the surface, and marinate with half salt for 2-3 hours.

Chop ginger, garlic, onion and dried pepper.

Heat the oil to 80% heat (warmer), lift the marinated fish tail, put it in the oil pan, fry until golden, and then turn it over until golden on both sides.

Leave the base oil and add 15 slices of pepper, 3 slices of dried pepper and 2 slices of star anise. After the onion, ginger and garlic are very fragrant, add the fried fish, pour rice vinegar on the fish with high fire, and cook the vinegar (don't worry about the large amount of vinegar, there is no sour taste after cooking).

Add cooking wine, soy sauce, soy sauce, the remaining half of the salt, rock sugar, oyster sauce, and appropriate amount of water in turn (fish is no longer suitable).

Low fire in Guanzhong 15-20 minutes after the fire boils.