1. Method 1: Prepare the materials. White sugar, aged vinegar, small pomfret, onion, ginger, garlic, Sichuan peppercorns, aniseed, pepper, cooking wine, light soy sauce, Pixian bean paste. Wash the small pomfret and cut it with a diagonal knife; add oil to the pot, raise the oil temperature to 60% heat, maintain medium-high heat, and fry until the fish is half dry; add oil, add Sichuan peppercorns, and fry the aniseed until fragrant; add a tablespoon of Pixian bean paste Sauté the sauce until fragrant; add onions, ginger, and garlic and continue sauteing until fragrant; add cooking wine and water. Add 1 tsp pepper, 2 tbsp light soy sauce and 3 tbsp sugar to taste, bring the soup to a boil over high heat; slide the fried fish into the pot and simmer. At this time, add 2 tablespoons of mature vinegar; reduce the juice over high heat until the soup is thick, take it out of the pot and serve on a plate.

2. Method 2: Prepare the ingredients. Pomfret, fungus or mushrooms, red vegetables, green vegetables, fatty meat, onions, ginger and garlic, Pixian bean paste, tomato sauce. Remove the internal organs from the fish, cut diagonal stripes on the front, and cut the back across the thick part of the meat. Add white pepper, salt, and cooking wine and marinate for an hour; cut all side dishes into dices of the same size, chop the bean paste and set aside; fry the fish at high temperature 5 Fry the fish until it is dry in about 10 minutes, without turning it over in the middle; heat another pot slightly, add the diced fat and stir-fry the oil, stir-fry the bean paste, tomato sauce, onion, ginger and garlic in order over low heat, add cooking wine, hot water and light soy sauce , dark soy sauce, a lot of sugar, salt, chicken essence, fungus and mushrooms; add the fish, over medium heat, keep pouring soup on the front of the fish with a spoon to absorb the flavor, add a spoonful of chili oil; reduce the juice over high heat, remove the fish alone and place it on a plate. Stir-fry the side dishes with the remaining soup in the pot over high heat to reduce the juice, add a few drops of sesame oil, pour it over the fish.

3. Method 3: Prepare the ingredients. Pomfret, salt, sugar, light soy sauce, cooking wine, onion, ginger, garlic, white vinegar, MSG, oyster sauce. Slice the onion, ginger, garlic, and cut the dried chili into sections; remove the internal organs of the pomfret, clean it, cut each side into three diagonal cuts, and marinate with salt and wine for 20 minutes; coat the pomfret in starch and shake off excess starch; heat oil in a pot When it is 90% hot, fry the pomfret until golden and take it out; leave the oil in the pot, add onion, ginger, garlic, dried chili and stir-fry until fragrant, add light soy sauce, oyster sauce, and white vinegar; add the fried pomfret, cook with cooking wine, Add an appropriate amount of water, add sugar and MSG to taste, turn to low heat and simmer for 15 minutes until the soup thickens; take it out of the pot and put it on a plate.