1. Remove the scales and internal organs of the perch, and clean it.
2. Cut two knives on each fish, add cooking wine and marinate for 20 minutes.
3. Pat the marinated fish with a layer of cornstarch.
4. Pour an appropriate amount of oil into the pan to heat, and fry the fish on both sides of the pan until golden brown.
5. Put the fried fish out, leave the bottom oil in the pan, add the shallots and garlic until fragrant.
6. Put the fish in the pot again.
7. Add the right amount of water to the pot.
8. Add the dark soy sauce and oyster sauce to the pot.
9. Add salt and chicken essence.
10. Add pepper, star anise, cinnamon, fragrant leaves, cumin, tangerine peel, etc., and add half a spoon of soy sauce.
11. Medium heat for 20 to 30 minutes, the soup is almost closed and the heat can be turned off and served on the plate.
