1. Heat a little soybean oil in a tablespoon of cold pot, add chopped green onion, ginger slices, pepper and aniseed, and put a few dried peppers in the wok when it is fragrant;

2. Put in the washed and drained fish, shake a tablespoon of anti-sticking pan, and turn the spoon after the fish is fried evenly on one side of the pan;

3. Continue to stir fry the other side, cook vinegar, add soy sauce, and add a small bowl of soy sauce diluted with water;

4. pour a little hot water on the edge of the pot until the fish has just passed, turn off the fire, cover the pot and stew, waiting for the taste;

After about 5.5 minutes, open the lid, fire? Do not accept juice, put a little monosodium glutamate, put it out of the pot and plate it, and decorate it with a little chopped green onion and coriander.

Dry-fried scallops are a good accompaniment to meals.

When barbecuing, cold and sweet will also add a fresh taste.

At this point, this braised fish in sauce is ready.

We can also enlarge the sauce before the fish is cooked. The soy sauce in the north can stimulate the unique fragrance of fish, which makes people salivate and increase their appetite.

Eating this kind of fish requires various skills, which is in line with Sichuan style shabu-shabu

If you like spicy food, put lobster sauce or Pixian watercress. If you like sweet and sour taste, you can add sugar and vinegar or tomato sauce directly.