1. Wash the fish, drain, and pot. Pour the rice wine
2. Add salt, stir well, and marinate for one hour
3. Shred garlic and ginger
4. Place in a pot, heat the pot into oil, add Chinese pepper and dried chili
5. Pour in garlic cloves and ginger
6. Pour the fish into the pan, fry, shake the pan, and when the fish can slide in the pan, add water
7. The water is slightly over the fish
8. Sweetened
9. Add vinegar, light soy sauce
10. Use a spatula to gently push the pot back and forth a few times, cover it, bring to a boil over high heat, and simmer on medium heat.
11. Simmer until the soup is thick, add lard. The fire is burning, oily, turn off the fire
12. Serve
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