1. Clean the whole Wuchang fish, including gills and scales, and rinse with clean water. When cleaning Wuchang fish, remember to remove the black fish film from the belly of the fish and be sure to clean it, otherwise the fishy smell will affect the taste.

2. After cleaning the inside and outside of Wuchang fish, cut the surface of the fish into a diamond or hypotenuse shape with a knife. Then cut the onion, ginger and garlic into pieces for later use.

3. Put ginger on the pan first to prevent the fish from sticking to the pan when frying. Pour in the oil and put a little more. When the oil temperature comes up, add Wuchang fish and fry it on low heat. When the fish is golden, turn over and fry both sides, and then put the fried Wuchang fish on a plate.

4. Add the pepper, stir-fry the pepper over medium heat, and when the pepper smells, you can filter out the pepper, leaving only the base oil, that is, pepper oil, and start preparing the seasoning.

5. Stir-fry the aniseed, then add chopped green onion, ginger slices and garlic slices. If you have Pixian bean paste at home, you can put some.

6. Stir the seasoning evenly, put Wuchang fish in the pot, add warm water, let the water drown the fish, and then pour in soy sauce, balsamic vinegar and cooking wine to taste. After boiling, add salt and a little sugar to taste, and then turn to low heat for 8~ 10 minutes.