1. Put a knife on each side of the fish body, then coat the inside and outside of the fish body with salt and cooking wine, and marinate for 15 minutes
2. Prepare the basil, chives, ginger, and dried cabbage separately and set aside
3. Fried peanut kernels are fried in advance and set aside
4. Heat oil in the pan and fry the fish until golden brown on both sides
5. Leave the bottom oil in the pot, saute the tempeh, ginger, and green onion, then add cooking wine, aged vinegar, salt, sugar, light soy sauce and a small amount of water
6. Then cook the fish and dried cabbage together for about 15 minutes
7. When the soup in the pot is thickened, add perilla and fried peanuts
8. Add the shallots and turn off the heat
Tips:Don't cook the fish too much. When the fish is fried, turn the other side and fry until the fish skin is golden brown on both sides.
