Cooking Steps

1. 

   Step1:Fish scales. Clean the internal organs.

2. 

   Step2:Three strokes on each side of the fish.

3. 

   Step3:Put salt on it. Knead it repeatedly and put it aside. Marinate it for half an hour.

4. 

   Step4:Well pickled fish. Dry the surface with kitchen paper. Sprinkle some dry flour on both sides. In this way, when frying fish, the skin is easy to keep intact.

5. 

   Step5:Prepare the fish.

6. 

   Step6:Fish sauce.

7. 

   Step7:Heat up the oil. Put in the fish. While frying, use a small spoon to scoop the hot oil in the pan and pour it on the fish.

8. 

   Step8:After frying for a while, shake the pan. The fish can move. It means that the bottom fish skin is set. Turn the fish over and fry again. Fry for a while. When the fish can move in the pan again, pour out the extra oil.

9. 

   Step9:Leave a little oil. Push the fish to the edge of the pot. Stir fry the fish until fragrant. Pour cooking wine on the fish.

10. 

    Step10:Cook in the fish sauce. Add two-thirds of the boiling water of the fish. Open the lid first. Boil the soup. Cover the lid. Simmer until the soup is thick.

11. 

    Step11:The chives are washed and cut.

12. 

    Step12:The scallion and dried pepper are all on the fish. Heat the oil from the pot. Pour it on the scallion while it's hot. The flavor of scallion oil overflows.

13. 

    Step13:Fresh and mellow.

14. 

    Step14:Except for one main thorn, it's all pure meat. It's safe to eat.

15. 

    Step15:Finished product.