1. Wash the fish, remove the gills and internal organs, and place it in a ventilated place to dry in the shade.

2. First add a spoonful of salt to the pot, then add cooking oil, and heat over high heat. The advantage of this is to prevent the fish skin from sticking to the bottom.

3. When the oil temperature reaches 80%, use kitchen paper to remove any surface moisture from the dried fish, then put it into the oil and fry until golden and crispy. Note that the fish must be fried thoroughly, so avoid frying it until the surface turns black due to the oil temperature being too high. Can be fried slowly over medium heat.

4. Prepare all the ingredients.

5. Place the fried fish on a plate and drain the oil.

6. Take green onion segments and half of the ginger slices and place them on the bottom of the pressure cooker.

7. Take a spoonful of the oil in which the fish has been fried, first add a spoonful of sugar and stir-fry until it melts, then add star anise, cinnamon, ginger, garlic, Sichuan peppercorns and chili pepper and stir-fry until fragrant. Add cooking wine and an appropriate amount of water, cover the pot and bring to a boil, then add 1 tablespoon of salt (depending on the amount of fish) and dark soy sauce.

8. Put the fried fish into the pressure cooker, pour vinegar on it, and then cover it with an appropriate amount of rock sugar.

9. Pour the cooked soup on the fish, cover the pot, and cook for about an hour after the pressure cooker is steamed. This dish is very suitable for the elderly and children, and is also a good choice as a side dish with wine.