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1. Clean the golden pomfret, put a cross knife on both sides, dry the surface and the inside, coat it with cooking wine and salt, and marinate for half an hour.
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2. Then use paper to soak up the liquid on the surface, so that the fish will not break when frying.
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3. Boil the iron pan and wipe the bottom and inside of the pan with ginger slices.
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4. Heat enough oil in the pot.
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5. When the oil is hot, add the fish to fry, and when the fish can move easily, turn it over and fry again.
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6. When the two sides are golden, pick out the fish.
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7. Prepare ginger slices, green onions, garlic cloves, peppers, and star anise.
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8. Leave the bottom oil in the pot, stir-fry the chili, star anise, green onion, ginger, garlic, pour the hot sauce, and boil the red oil on low heat.
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9. Pour in 500 ml of beer and bring to a boil.
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10. Put the fish in and turn to low heat.
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11. Add all the seasonings, sugar, vinegar, light soy sauce, oyster sauce, five-spice powder, and taste the saltiness of the soup. If it is light, cook a little salt.
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12. Cover and simmer over low heat, turning over in the middle.
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13. Collect the juice and fill it out.
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14. smell good!
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