1. Fish clean and drain water
2. Scallion ginger garlic cut into small pieces
3. Heat the pan into the oil, heat the fish, and fry the fish on both sides to golden brown on both sides
4. Add green onion, ginger, garlic, pepper aniseed, and stir until fragrant
5. Boil the cooking wine, add an appropriate amount of water to boil, add light soy sauce and fuel consumption, sugar, vinegar, salt, chicken broth, pepper to taste
6. Simmer for 20 minutes, turning over halfway. Add Sichuan pepper
7. Stew until the soup is thick and ready to be served
8. Finished picture
Tips:Slowly simmer on medium and low heat, seasoning can be adjusted according to your preferences
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