1. Clean up the partial mouth fish, wipe off the water, and pat a layer of starch on both sides of the fish
2. Add oil to the pot and heat it to 70-8% hot, add the fish, deep fry on both sides until golden, remove the oil and set aside
3. With a little oil left in the pot, add green onion, ginger, garlic, and pepper aniseed until fragrant
4. Add Lao Gan Ma and stir fry until fragrant
5. Add appropriate amount of hot water, sugar, soy sauce, vinegar, cooking wine
6. Add the fried fish, bring it to a boil, change to medium and small fire
7. When there is a little soup left on the heat, turn off the heat and pick out the green onion, ginger and garlic aniseed, and remove the fish.
8. Sprinkle with cilantro and shredded green onions
Tips:Laoganma tempeh pepper has salt in it, so put less or no salt in it
