1. Dispose of the stuff in the belly of the fish like this, and wash the flat fish.
2. Fill the flat fish with two mouthfuls for easy taste.
3. Coat the surface of the flat fish with cornstarch and set aside. Put an appropriate amount of cooking oil in the pan. When the oil is hot, put the cornstarch-coated flat fish into the pan and deep fry.
4. Deep-fried until golden brown
5. Put an appropriate amount of edible oil in the pot. When the oil is hot, add the onion, ginger, star anise, pepper, and sesame pepper, and fry it to create a fragrance. Then add the flat fish and fry, add an appropriate amount of oyster sauce, cooking wine, and pour a bowl of water into the pot.
6. When the water is boiled, add salt, chicken essence, sugar, and a teaspoon of vinegar. The taste is very fresh. In order to remove the fishy taste, you can put the cooking wine once. Simmer on high heat for 3 minutes.
7. Serve the fish separately.
8. Thicken a teaspoon of starch. Filter out the stewed fish soup, pour it into a pot, bring to a boil, add the thickened starch, wait until the soup looks thicker, pour it into the serving fish plate.
9. When you are done, you can put some scallions on the fish to make it look less monotonous.
