1. material: perch 1.5 kg, pork belly 100 g, coriander 100 g, onion 1, 3 cloves of garlic, 20 g of ginger, 3 g of salt, 20ml of vegetable oil and soy sauce/kloc.

2. Scaled bass, eviscerated, washed, cut several ways on both sides of the fish, and marinated with salt and white wine for 20 minutes.

3. Cut the onion, slice the ginger and wash the garlic; Dice the meat for later use.

4. Put a little oil in the frying pan. After heating, fry the fish in the oil pan until golden on both sides.

5. Put the oil of fried fish in the wok and saute the aniseed.

6. Stir-fry diced meat, stir-fry fat oil, stir-fry onion, ginger and garlic, add vinegar and soy sauce to taste, add boiling water to boil, add fried fish, and turn to low heat 15 minutes. When the soup thickens slightly, take out the fish and put it on a plate. Continue to cook until the soup is thin, then pour the sauce on the fish and sprinkle with coriander.