1. The tail of the fish is cut vertically along the left side of the central spine of the fish. Don't cut it off, just go 2/3 of the depth of the fish.
2. Similarly, take a knife along the right side of the central spine of the fish, and do not cut it; first process the left half of the fish, cut the knife from 1/2 of the side of the fish, and slice it horizontally, as large as possible, but don’t cut it. . Also handle the fish on the right side
3. Next, process the spine part of the fish, sticking to the spine, and slice the fish horizontally toward the tail; then flip the part under the slice to the outermost side, so that the entire fish tail is "scalloped"
4. Put the processed fish tails into a dish, and put a little salt, especially the skin part, so that the skin will not break when frying for a while; prepare the ingredients
5. When the oil in the pot is 40% hot, pour the onion, ginger, garlic and dried red pepper
6. 1 tablespoon of peppercorns, turn the heat to a low heat and slowly stir up the aroma; when the oil temperature is 7 to 80% hot, add the fish tails and fry them slightly, do not turn over
7. Cook while hot and add the cooking wine; 1 tablespoon chopped pepper sauce. (Optional)
8. Pour in boiling water to submerge the fish, add 1 spoon of soy sauce
9. Add 2 tablespoons of light soy sauce and 7 or 8 crystal sugar
10. After the high heat is boiled, turn to medium and low heat, cover and simmer for 5 or 6 minutes (if you don't add much water, you can use a spatula to pour the soup on the fish continuously, don't turn the fish, it will break easily); Add a little bit of water and starch to thicken the flavor; add the shallots and serve out the pan
