1. One red head fish is about 400 grams, cut the abdomen to remove the internal organs and fish gills, clean and set aside
2. Peel the scallions, ginger, garlic, and coriander, choose to wash, and cut into green onions, ginger, garlic, chopped coriander, and star anise
3. Add vegetable oil in a hot pot and sauté the shallots, ginger, garlic and star anise until fragrant
4. Cook into the cooking wine, light soy sauce, balsamic vinegar and saute until fragrant, add a little sugar
5. Add appropriate amount of water to the pot and boil
6. After boiling, add the washed fish and add some salt to the medium-low heat and simmer slowly
7. Use a spatula to pour the soup on the fish during the stewing process to make the fish more delicious. When the soup is thick, turn off the heat and add a little chicken essence to taste
8. Serve and sprinkle coriander segments
