Cooking Steps

1. 

   Step1:Main materials - dragon head fish, celery, ginger and onion, peppe

2. 

   Step2:Remove the internal organs of the dragon head fish and drain the water. Cut into small pieces. Add two tablespoons of salt and one tablespoon of cooking wine and marinate for 20 to 30 minutes

3. 

   Step3:Celery is washed clean and cut into small sections with pepper. Sliced with onion and ginge

4. 

   Step4:When the dragon head fish is salted, it's added with cooking wine. Therefore, there will be a little water after the salting. Drain the water from the fish before the oil pan is heated. In this way, the meat is not easy to be broken when it's fried and turned over

5. 

   Step5:Heat up the oil pan and fry the fish in high heat for 3 or 4 minutes. Then turn over the side and fry the other side for 2 or 3 minutes (the dragon head fish is fragile. Don't turn over more. It's better to turn over only once

6. 

   Step6:Then add 2 tbsp of steamed fish and soy sauce, 1 tbsp of cooking wine, 1 tbsp of soy sauce (coloring), 1 tbsp of vinegar, scallion and ginger, and pepper. Add a little water, and finally pour some chili oil. Cover the pot and heat for 2 or 3 minutes

7. 

   Step7:Sprinkle celery into the pot and cook slightly before leavin

8. 

   Step8:It's out of the pot. The color of old soy sauce and chili oil is very bright.