1. Remove the scales and gills of the island fish, cut the abdomen to remove the sundries in the belly of the fish,
2. Prepare the seasoning
3. Coat both sides of the fish with a layer of starch evenly
4. Add oil to the pan and heat it up, fry both sides of the fish to golden brown, remove it and set aside
5. Saute the green onion, ginger, garlic, pepper, aniseed, and dried chili until fragrant
6. Stir in the sauce and stir fry
7. Add boiling water, soy sauce, sugar, rice vinegar, cooking wine
8. Add the fried fish
9. Bring to a boil, change to medium and low heat and simmer until delicious, serve when there is a little soup left, and sprinkle with coriander.
Tips:Soy sauce can be used without Xiangqi sauce
