1. Clean the butterfly fish, sprinkle with salt, add ginger slices and cooking wine and marinate for 15-20 minutes.
2. Pour out the cooking wine, throw away the ginger slices, and coat the butterfly fish with starch.
3. Put a little oil in the pan, fry the butterfly fish, and set aside.
4. Saute the scallion, ginger, garlic, pepper aniseed with the oil of the fish.
5. Add bean paste, cooking wine and water.
6. After the water is boiled, add the fried fish and simmer for about 5 minutes on medium-low heat.
7. Pour the sauce and sprinkle with chopped green onion after serving.
Tips:The bean paste itself has a salty taste, so there is no need to add salt to season it.
