Cooking Steps

1. 

   Step1:Wash sea bass. Eviscerate and gill. Side cutters. Pour a tablespoon of cooking wine and spread it evenly on both sides. Then spread the salt on both sides and spread evenly. Put two ginger slices in your stomach. Marinate for 15 minutes.

2. 

   Step2:Sliced ginger; chopped garlic into small pieces; sliced pepper into small circles; sliced shallot into sections. In a small bowl, pour in the soy sauce, sugar, chicken essence and a little pepper (float for one layer) and mix well.

3. 

   Step3:In a non stick pan, pour a little more oil (a little more than the common stir fry) and heat up. Fry the marinated fish until both sides are slightly yellow, then dish out. In the remaining oil, add ginger, garlic, finger pepper and stir fry until fragrant, then pour into the condiment in the small bowl and stir fry to give the fragrance. Then put the fish in. At this time, it should continue to fry. Add a little hot water. Then continue to burn. During the burning process, you need to move. For example, turn the direction. Fry for a while, then turn over and continue to cook. When the water is about to dry, add shallot and a little salt. Stir well and let out.