1. Preparation materials: 1 fresh mandarin fish (680g), 5g+5g salt, 1 tablespoon cooking wine. Braised sauce: 1 green garlic, 3 slices of ginger, 2 star anise, 1 teaspoon of Sichuan peppercorns, 1 tablespoon of Pixian watercress, 2 bowls of boiling water (about 400ml), 2 tablespoons of light soy sauce, 1 teaspoon of sugar (5g).

2. Ask the chef to help clean the fresh mandarin fish, make a slit on the fish, rinse it with clean water at home, evenly apply salt and cooking wine, and marinate for 20 minutes. Rinse the marinated fish again with clean water, drain the water, and fully dry the fish with kitchen paper and set aside. Prepare the peppercorns and star anise, wash and cut the green garlic into sections, wash and cut the ginger into shreds.

3. Find a non-stick pan, heat the pan with cold oil, and add 1 teaspoon of salt. Add the sweet-scented osmanthus fish and fry slowly over low heat until golden brown on one side. Move the pan slightly when turning over. Only when it can slide easily can you flip over. Fry the other side until golden brown. Take the fried mandarin fish out and set aside for later use. Leave a little oil in the original pot, add Sichuan peppercorns, stir-fry the Sichuan peppercorns over low heat until fragrant, remove the Sichuan peppercorns and discard. Add shredded ginger and garlic and stir-fry over low heat until fragrant. Add Pixian bean paste and continue to stir-fry over low heat until fragrant. Add boiling water, light soy sauce and sugar, turn to high heat and bring to a boil. Add the mandarin fish and use a spoon to pour the sauce on the surface of the fish. Pour a few more times to make the mandarin fish more delicious. After boiling, turn to medium-low heat, cover with lid, and simmer for 10 minutes. Turn to high heat to drain the soup. If you like more soup, leave a little more soup.