Pour more oil, the oil is hot (don't wait for the oil to smoke, or even the best fish will rot). Put the fish in and fry until the fried side changes color. Tail again. Until there is no problem, pour the oil into the bowl and leave a little {to be cooked}.
Stir-fry with pepper, then pour in soy sauce, add fish and add water. Add cooking wine, white vinegar and sugar. Salt, aniseed, simmer for 30 minutes, and add a little coriander. {Done}
bouillabaisse
Cut the fish spine from the abdomen with a knife, and then use shredded ginger. Put onions around the fish. Then put the soy sauce, sesame oil, salt and Jiang Mo into the belly of the fish in the bar, then steam the fish in the bar when the water in the pot is boiling for 10 minute, turn off the fire without opening the lid, and simmer for 10 minute with the remaining temperature, then prepare a bowl and put the soy sauce, vinegar, salt and sugar in it. Pour it on the fish and you're done.