1. Wash fish tails and drain
2. 3-4 knives on each side
3. Add oil to the pan and heat up, add fish tails and fry twice to make golden brown
4. Add green onion, ginger, garlic, and pepper aniseed until fragrant
5. Pour in cooking wine, rice vinegar, add appropriate amount of boiling water, add soy sauce and sugar, add Laoganma, bring to a boil over high heat, and simmer on medium to low heat
6. When there is a little soup left, taste the saltiness and add salt
7. Take out the fish tail
8. Pick out the green onion, ginger, and garlic, pour a little water and starch, and heat until the soup is thick
9. Just pour on the fish tail, sprinkle with coriander
Tips:The oil for frying fish should be warmer
