1. Prepare the materials
2. Scrape the fish's back with three knives, it will be more delicious when stewed
3. Cut the green onion and chili into sections, cut the green onion, ginger and garlic and set aside
4. Put a little oil in the pot, wait until the oil is hot, add the side dishes and stir fry
5. Stir fry until fragrant, add mushroom sauce, soy sauce, cooking wine, sugar
6. Put the fish in the pot so that it is evenly covered with the ingredients
7. Tuck the extra ingredients into the fish's belly to make it more delicious
8. Put in water, not more than half of the fish body, add salt, chicken essence, thirteen spices and simmer until
9. Stew until the soup is reduced by half, turn the fish body, do not turn too frequently, try not to let the fish break
10. When the soup is reduced again, the soup can be collected on low heat and served out
