2. Materials: 1 snakehead (700g), 4 slices of ginger, 4 slices of onion, 5 cloves of garlic, 1 star anise, 1 teaspoon of pepper, 2 tablespoons of dried pepper; 2 tablespoons soy sauce, 1 teaspoon soy sauce, 1 teaspoon white sugar, 1 teaspoon white wine, 1 teaspoon cooking wine, half teaspoon salt and 1 teaspoon rice vinegar.
3. Cut the snakehead into sections, apply a little salt, marinate for 10 minutes after cooking wine, and then wrap each piece of fish with dry flour.
4. After the oil in the pot is hot, add the fish pieces and fry them on medium heat. Don't flip them easily before frying.
5, fry the yellow side and then gently turn the fish over until both sides are slightly yellow.
6. Pour the oil of fried fish into another pot, add pepper, star anise and dried chili shreds and stir-fry until the color of chili becomes dark, then add onion, ginger and garlic and stir-fry.
7. Add a large bowl of water and boil it with soy sauce, soy sauce, white sugar, white wine, cooking wine, salt and rice vinegar.
8. Add fried fish pieces.
9. After the fire boils, turn to low heat for stewing, and don't flip the fish pieces at will.
10, stew until the soup is thick and can smell the thick fishy smell, and turn off the heat.