1. Wuchang one clean
2. Add sliced ginger, minced garlic, aniseed and dried tangerine peel in the pot and sauté until fragrant
3. Push the fragrant dregs aside and go down to Wuchang
4. Fry slowly over low heat, sprinkle a little salt on the back of the fish
5. Turn over and continue to fry, sprinkle a little salt
6. Come out of the pot when both sides are golden brown!
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