Wash the head of the chubby fish, remove the scales, gills and the black film on the inside of the fish head by hand, so as to get rid of the earthy smell. The fish heads are still separated, so that they can taste better. Put the fish head into the basin, add cooking wine and soy sauce for curing 10 minutes. Cut onion, slice ginger, chop garlic, wash coriander and cut into sections, and prepare pepper, aniseed and cinnamon. Pour cooking oil into the pot, divide the oil into eight parts, and fry the fish part separated from the fish head in the pot until golden brown. Then put in the fish head. Pour vinegar, add onion, ginger, garlic, pepper, aniseed, cinnamon, water and fish head level. Add salt, sugar and vegetarian food, bring to a boil over high fire, and stew over medium heat.