Fish with soy sauce and vinegar

Overview

Tilapia has tender meat and large spines, making it suitable for children to eat. It tastes salty, sweet and sour, and is easy to handle.

Clean the fish, drain the water, and use kitchen paper to absorb the water from the surface of the fish. Make three cuts on both sides of the fish.
Spread starch evenly on both sides of fish.
Cut the green onion into sections, slice the ginger, and pat a few garlic cloves with a knife. An appropriate amount of aniseed, bay leaves, and dried red pepper.
Make the sauce, two spoons of cooking wine, two spoons of steamed fish soy sauce, four spoons of vinegar, four grains of rock sugar, one spoon of oil, appropriate amounts of salt, white pepper, and chicken powder. Mix well.
Heat a non-stick pan with cold oil, lower the heat, add the fish, and fry until both sides change color and set. Remove and set aside.
Add the remaining oil in the pot, add onion, ginger and other accessories, stir until fragrant, add the fish, pour in the prepared sauce, add a small amount of water, bring to a boil, cover the pot, reduce to low heat and simmer for 7 or 8 minutes, turn over and simmer for another 5 minutes.
You can add water starch, take it out of the pan and put it on a plate, take out the attachments and sprinkle with coriander.