1. Clean the fish, remove the internal organs and fish skin
2. Put the green onion, ginger, garlic and the broken star anise on the plate and spread out evenly
3. To remove the skin, you only need to draw a knife at the mouth of the fish and gently tear it down. It is best to peel both sides.
4. Spread the fish on the plate, spread the cooking wine and salt on the fish, spread the ginger with an oblique knife
5. Put the pot on high heat and steam for ten minutes, take out the steamed water and green onion, ginger and garlic aniseed
6. Re-spread the green onion, ginger, and chili segments
7. Sprinkle with steamed fish soy sauce, heat up the vegetable oil in a wok and pour it on top of the fish.
Tips:If you are not afraid of fishy, you can scrape off the fish scales and directly scratch the fish. There is no need to remove the fish skin. To remove the fish viscera, you only need to cut off the gills and pull directly out to pull out the viscera.
