1. Wash the fish and cut a few knives on the back. The whole is ok, or it can be disconnected. Put a little salt in the cooking wine and marinate for 10 minutes.
2. Heat oil in a pan and fry until golden brown.
3. Scallion, ginger, garlic, dried chili, pepper, star anise and set aside.
4. Heat oil in a pot, sauté scallion, ginger, garlic, add pepper, star anise, dried chili, and 1 spoon of Pixian bean paste.
5. Put fish in, add beer, light soy sauce, dark soy sauce, add a little sugar, old vinegar, and oyster sauce.
6. Put a little water in, simmer on low heat until there is a little soup, and then close on high heat.
7. Just serve it out and sprinkle some coriander. I can't find the fish plate in my home decoration, so I cut the fish off and put it on a round plate, but it doesn't affect anything.
Tips:Putting beer will make the fish very tender.
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