Cooking Steps

1. 

   Step1:Buy back the fish from the market, cut the fish into four pieces horizontally, one tail, two belly, head (if you have the power, you can split the head in two). Then clean the blood, gills, etc. of the fish. Soak in the light salt water for 15 minutes. This step can remove the blood and most fishy smell of the fis

2. 

   Step2:Drain the water after running.

3. 

   Step3:Hot pot. Put about 50ml of oil after the pot is smoking. How many positions to fry the fish? The oil should be poured around the pot. Then evenly sprinkle a tablespoon of salt in the oil coverage area. (this step is very important. It is directly related to whether the fish will stick to the pot when frying) and the oil will not splash after putting the salt. The fish start cooking. The fire must be big at this time. When you put it in, the fire should be big. Later, you can adjust the fire according to the situation. Fry it slowly and don't worr

4. 

   Step4:When the fish is golden on one side, turn it over carefully and then fry the other side. When both sides are golden, the fire must be big at this time. Put the prepared ginger slices into the pot and explode them. Pat the octagons flat and put them in. Dry tangerine peel (pre soaked for ten minutes) white sugar, chicken essence, sauce oil and heat water. Add about 1cm to cover all the fish. Then start stewing for about 20 minutes.

5. 

   Step5:When the fish is stewed to the fish soup, it's a little sticky. Just fish. Try the taste again at this time. It's not enough. It's not enough to adjust it by yourself. Finally, sprinkle with shallot. The parsley section will make the pot.