1. Remove the scales, gills and fins of the fish first, then cut open the abdomen to take out the internal organs, rinse and drain. Put a flower knife on the meat pier and marinate it with 25g soy sauce, 5g salt and 8g Shaoxing wine for a while. Cut several knives horizontally in the skinning part of the pig fat, and then cut it into pieces the thickness of matches. Slice the ginger and garlic, and obliquely cut the onion into 3 cm long ears for use. 2. Heat a frying spoon on the fire, pour in 500g cooked lard, when it is 80% hot, put the salted fish into the spoon in two sections (front and back), stir-fry until the oil comes out, leave 25g oil in the frying spoon, stir-fry the pork fat, then add the onion, ginger and garlic, and stir-fry. Then thicken the juice with 30 grams of water starch, put the fish in a fish dish and butt them into strips. Pour all the thickened juice on it and serve.

Production key

1. Don't fry the fish too old, just set it.

2. Slow fire, make it tasty, thicken and dilute, and brighten the juice.