1. Wash all the side dishes, cut the spring bamboo shoots and carrots into cubes, prepare some diced peas, and cut the green onion and ginger into slices.
2. After the processed fish is cleaned, score a few knives on both sides of the body to facilitate the taste, and then fry it in a frying pan until both sides are golden and set
3. After the fish is fried and shaped, add green onion, ginger, star anise, add cooking wine, vinegar, light soy sauce, white pepper and braised soy sauce, then add appropriate amount of water and simmer for 20 minutes
4. The fish will be simmered quickly, and when there is only a small amount of soup left, stir in another pot, add the diced peas and spring bamboo shoots to the minced garlic, stir-fry for a few times, then add the carrots and stir fry to get moisture
5. Put the fish out of the plate, leave the soup base in the pot, pour the fried three diced into the pot, add a little salt, white pepper and pepper powder to make the soup thick
6. Just pour the boiled soup on the fish
