Cooking Steps

1. 

   Step1:2 jin or so. Scale, gill and internal organs.

2. 

   Step2:Cut into 1 cm thick slices. Add 5g cooking wine, 5g raw soy sauce, 5g salt, 10g scallion slices and 10g ginger slices. Marinate for 15 minutes to taste.

3. 

   Step3:20 grams of scallion, 15 grams of ginger, 30 grams of garlic, 3 grams of prickly ash, 5 grams of anise, 5 grams of dried prickly ash, 3 grams of millet prickly ash and 5 grams of garlic sprout

4. 

   Step4:Seasoning - 10G raw soy sauce, 10g old soy sauce, 10g cooking wine, 20g rice vinegar, 10g salt, 5g sugar, 2G pepper noodles, 5g monosodium glutamate, 500g water, 500g salad oil, 150g practical use, 2G sesame oil and 5g starc

5. 

   Step5:Fry the sliced black fish in 180 degrees. 60% of the hot oil until it's about one minute. Remove the oil.

6. 

   Step6:Put 50g of oil in the pot. When the oil is warm, put in onion, ginger, garlic and chili. Stir fried fennel with pepper

7. 

   Step7:Put in the sliced fish, cooking wine, rice vinegar, soy sauce, and turn the pan to heat the sliced fish evenly. Add boiling water, salt, sugar and coriander root to boil over high heat. Mix it into medium heat

8. 

   Step8:About 8 to 10 minutes. Add MSG, pepper and oil to the fish fillet. Put the cauliflower and garlic leaves on it.