Cooking Steps

1. 

   Step1:Take out the fish from the refrigerator before cooking. Mix with a little salt.

2. 

   Step2:Put a Kwai pan on the middle fire. Oil for about 3 minutes. Pour the onion into the oil. If there is a small bubble appearing around the shallot, it means that the oil temperature is about 190 degrees Celsius. Stir the fish. Put it into the oil. Remove the fire quickly. Remove the fish from the fire. Use the spade to reverse the fish. Immerse it for about 20 seconds. Pour it into the dustpan on the big bowl. Leave about 1 teaspoon of oil in the pan.

3. 

   Step3:Put the garlic slices and ginger flowers in the wok and stir fry them for one or two times. Mix the sauce well and pour it into the wok. Shovel until the sauce is thick. Return the fish to the wok. Sprinkle the wine. Cover the tail with sesame oil. Dish up and serve.