Step one:

First, remove the head and viscera of swallowtail fish, wash it (when washing, wash off the black part of viscera), slide it a few times, add shredded ginger, cooking wine and salt, and marinate it for half an hour. The specific amount depends on the number of fish, so put less salt, otherwise it will be salty later.

Step 2:

It's time to marinate the fish and prepare the seasoning. Don't chop the garlic, pat it and cut it in half. Pepper can be kept if you don't like it according to your personal taste; I also use red oil in Pixian bean paste. If you don't like spicy, you can change it to non-spicy.

Step 3:

Marinate the fish, drain the water, or wipe off the water with kitchen paper. You can stick a thin layer of powder on the surface. After the oil is hot, fry it until both sides are golden, so that it will not be splashed by oil when frying. Don't fry for too long, or the taste will be dry. Don't flip it often when frying. Just turn one side over and fry the other side. Put the fried fish on a plate for later use.

Step 4:

Use the remaining oil of fried fish. If there is too little oil left, you can add a little less, not too much. Stir-fry onion, ginger, garlic, pepper, aniseed and pepper in the pan, and pour in bean paste, cooking wine, soy sauce, sugar and vinegar, and stir-fry until fragrant.

Step 5:

Add water, put the fried fish into the pot, just as long as the water doesn't pass the fish, put the coriander on it (leave a little chopped coriander and sprinkle it on it when you put it on the plate), simmer for a while on medium heat, and after the water boils, you can taste the soup, and adjust it according to your personal taste. I didn't put salt in this step, because I put a little when pickling, and the salty taste of soy sauce is enough.

Step 6:

Wait for the fish to taste, collect the juice over high fire, and sprinkle with chopped coriander after serving.