Cooking Steps

1. 

   Step1:Wash the fish. Then use the knife to cut each side of the fish at an angle of 45. Generally, I cut four or eight knives at the small side according to the size of the fish. For the big side, I cut five or ten knives at the same time. It's perfect. Pour some more salt in your hand. Put it on the fish and in the belly. Put some ginger in the belly.

2. 

   Step2:Put oil in the pot. Bring to a boil. Put the fish in the pot. Fry until both sides are yellow. Don't rush to turn the fish over to prevent it from breaking its skin. It doesn't matter if the temperature is a little higher. But control the turning time and don't burn.

3. 

   Step3:When the fish is yellow on both sides, add salt, ginger, garlic, pepper, old wine, a little soy sauce and sugar. Turn over and taste. Put in some water. Boil and let it simmer. 5 minutes later, the fish will be in the pot. Put the onion in the remaining soup. Stir fry and pour over the fish.

4. 

   Step4:Finish. Start eating. The fish skin is crispy. The fish meat is tender. The fish soup is delicious. The point is that no monosodium glutamate or chicken essence is needed.