1, detailed explanation of handling flat fish: Exterior: It is best to have a sharp knife or scissors to cut off the small fins under the chin cover, which will be fried later and easy to paste. If the pot is not big enough or the plate is not big enough, you can remove the fish tail. There are hard things on the fish's back, so it's better to treat them to make them more convenient to eat.

2, belly: there is a small hole under the fish belly, sharp knife or scissors to open the belly, remove internal organs.

3, gills: lift the fish gills cover and remove the fish gills inside.

4. Rinse inside and outside, wipe off the blood, and change the knife incision on the fish surface. If the fish is small, it is ok to cut three horizontal knives.

5. Pickled fish: Put the fish into a clean basin, first rub the cooking wine inside and outside, then rub a thin layer of salt inside and outside, put a piece of ginger in the belly of the fish, cut the green onion into pieces and spread it on the fish, and marinate for 20 minutes.

6. Don't rinse the pickled fish, take out the ginger slices and onions in your stomach, blot the surface with kitchen paper for later use, and keep the fish dry to prevent oil explosion when frying in the pan for a while.

7. Put the oil in the pot, heat the pepper with cold oil and small fire, and then remove the fried pepper.

8. Fry the fish in a pot with medium fire, not too big or too small, to prevent the fish skin from falling off and frying.

9. After one side is set, shake the pan to prevent the fish skin from sticking, and turn over and fry the other side.

10, this step is more critical: quickly pour in a spoonful of cooking wine, and the cooking wine will quickly evaporate to the surface, and pour hot water to half of the fish. Add star anise, dried red pepper, ginger slices, onion segments, and a spoonful of vinegar, and fire to boil.

1 1, add a spoonful of semi-soy sauce, a spoonful of light soy sauce, if it is ordinary and extremely fresh soy sauce, add two spoonfuls of soy sauce, and add a spoonful of white sugar. Turn to medium heat, cover and simmer.

12, carefully turn over every few minutes and pour some soup on the fish with a spoon.

13, cover and simmer for about 20 minutes. Look at the size of the fish, then open the lid and collect the juice for 3 minutes, not too long, keep the fish intact, taste it before cooking, and add a little salt to the mouth.

14. Don't collect the fish soup too dry. Sprinkle the chopped green pepper or shredded green onion out of the pot and pour some fish soup. You can also present it separately and dip it in the fish, which will have a stronger taste.