We began to marinate the fish, sprinkle with salt, pepper, cooking wine, rub both sides with our hands, and marinate with seasoning for about ten minutes. Next, we prepare an onion and cut it into small pieces for use. Ginger is cut into small pieces and then shredded. Flatten the garlic and add the onion and ginger. Prepare a small pot, pour in 3 grams of dried pepper, 3 grams of pepper, 2 stars of star anise and half of green pepper, remove seeds, cut into filaments and put them in the pot for later use. Shredded red pepper and green pepper are put together, and shredded shallot and green pepper are put together for later use.
After marinating the fish for ten minutes, sprinkle flour on both sides of the marinated fish, and all the ingredients are ready. Deep-fry the fish in hot oil until the oil temperature reaches 60%. Put the fish in an oil pan and fry for about 4 minutes with low fire until the surface is golden and crisp. Take it out for later use. Pour the dried pepper, pepper and star anise into the onion ginger, stir-fry them together, stir-fry the fragrance, add appropriate amount of water, and pour cooking wine from the side of the pan. Stir in oyster sauce, add a spoonful of salt, a spoonful of chicken powder, three spoonfuls of sugar, a spoonful of pepper and a spoonful of thirteen spices.
Put the fried fish in the pot, pour the soup on the fish with a spoon to add flavor to the fish, then open the fire and cover it and cook for about 8 minutes. Open the lid and continue to pour the soup on the fish. Be careful not to turn the fish upside down during cooking, lest it break. If you are worried about sticking to the pot, you can avoid sticking to the pot by shaking the pot. The soup is very thick Sprinkle sesame oil and pepper oil, sesame oil can brighten the color. Pepper oil can reduce the fishy smell of fish, increase the hemp taste, and then it can be served.