1. Prepare the ingredients, clean up the fish, wash, slice the ginger onion and cut into pieces.
2. Knife on both sides of the fish, wipe off the water on the fish with kitchen paper, heat the oil, and fry the fish.
3. Fry until golden on both sides.
4. Take out the fish and leave for deep-fried chives, ginger, garlic, star anise, pepper, and bay leaves.
5. Add light soy sauce, cooking wine, and Pixian bean paste and stir fry until fragrant.
6. Add beer, add salt and chicken bouillon.
7. Put the fish in and start to stew.
8. Collect the soup and serve it out.
9. Sprinkle with chives.
