Cooking Steps

1. 

   Step1:Cut the dragonfish into large pieces.

2. 

   Step2:Add ginger, onion, salt, 1 tablespoon cooking wine, 1 tablespoon lemon juice. Marinate for 10 minutes.

3. 

   Step3:Then pour the egg mixture into the fish and mix well.

4. 

   Step4:Evenly coat the surface of the fish with corn starch.

5. 

   Step5:Prepare the frying pan, pour in the oil and heat it to a low temperature. Fry the fish slowly over medium and low heat until the surface of the fish changes color and turns yellow. Put it in the pan first and reserve it.

6. 

   Step6:Then prepare the wok, pour in the oil and heat it up. Put in the chopped onion, ginger, garlic and millet and pepper, stir fry to make it fragrant.

7. 

   Step7:Then pour the fried fish into the pot. Add 1 tablespoon of raw soy sauce, 1 tablespoon of vinegar, 1 tablespoon of old soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, a little salt. Stir well.

8. 

   Step8:Pour in 2 tablespoons of water starch before leaving the pot. Stir fry until the soup is slightly sticky.

9. 

   Step9:Sheng pan can also be decorated with millet peppers and chopped shallots. It can add color and flavor.