Preparation: Scale the live fish, gut it, wash it, put it in a pot, and add cold water. When water boils, some bubbles will appear in the water. After boiling for 3 minutes, take it out and control the water. This can ensure the tenderness of fish and remove the fishy smell of fish.

2

Wash the pan, heat it, put oil in it, put it in the pepper frying pan, take it out after the pepper smells fragrant, then put the sauce, ginger slices, onions, sugar and soy sauce in the pan, and then put boiling water in it to put the fish in the pan.

three

After boiling, add coriander segments, cooking wine, vinegar, aniseed and soy sauce. Stew for 40 minutes.

four

Boil the pot to see the size of the soup in the pot, then control the fire and stew with salt for about 50 minutes.

five

Stew 1 hour, then simmer on high fire, add essence, and turn off the heat until the soup is slightly thicker.

six

The fish stewed in this way is not broken or tender, and the soup can be soaked in steamed bread to eat the most delicious.