1, the scales, gills and internal organs are cleaned, and both sides are changed to finger knives (one finger wide) or net flower knives.

2. Heat the salad oil and fry the fish until the skin is golden yellow. Remove and control the oil for later use.

3. Start the pot again, pour in peanut oil, add onion, garlic and diced ginger, stir-fry until fragrant (if you can eat Chili and Chili Festival), then add fried perch to cook wine, add appropriate amount of water, add soy sauce, vinegar, sugar and salt, add a little chicken essence monosodium glutamate later (it is recommended to put less), simmer until the soup is thick, and take the pot and plate.