2. Prepare 20 grams of garlic, 30 grams of ginger and 5 onions, then wash them, then mash the garlic, slice the ginger and cut the onions into 5 grams.
3. Then divide the minced garlic and ginger slices into two parts, that is to say, put Jiang Mo, minced garlic and 5g onion together in the belly of the fish and in the gap between the fish.
4. Next, beat the right amount of salt evenly, pour a little wine into the palm of your hand, then rub the whole body of the fish with the salt and wine in your palm, and rub the taste of ginger into the fish for about 3 minutes.
5. After kneading, let the fish in the dish marinate for about 4 minutes. Don't be idle at this time. Wash the pot and the induction cooker, put about 800 ml of water in the induction cooker and boil it with low heat. After this step, the fish in the dish has been marinated, then turn on the gas and have a big fire. When the pan is hot, put 100 ml peanut oil into the pan, and then pour the fish in the pan into the pan for later use.
6. When the fish was fried, the water in the induction cooker just boiled. Then you immediately open the lid of the induction cooker, put the remaining half of garlic and ginger into the water of the induction cooker, then pour the fried fish into the boiling water of the induction cooker, cover the induction cooker and let the water in the induction cooker boil again. When the induction cooker smokes and rolls for about 4 minutes, immediately uncover the cover of the induction cooker and pour in 10.