1. First take out the frozen bass and thaw it in advance (transfer it from the freezer in the morning and use it at night). Alternatively, soak in cold water for 2 to 3 hours.

2. Cut both sides of the thawed perch and marinate with salt, cooking wine, soy sauce, onion and ginger for half an hour.

3. Rinse the pickled fish with clear water and dry the water on the surface.

4. Rub raw flour on both sides of the fish to prevent it from touching the pot when frying.

5. In order to further prevent fish skin from touching the pot, you can wipe the hot pot repeatedly with ginger, and then pour in cooking oil.

6, put a little oil in the pot (just cover the bottom of the pot), the oil in the pot is cold, fried until both sides are golden.

7. Put the fried fish on a plate for later use.

8. Put a little oil in the pot, stir-fry the onion, ginger and garlic in the pot, then add soy sauce and oyster sauce, add some water, add sugar and tomato sauce (or vinegar), and after the fire boils, put the fried bass in the pot and cook it (at this time, change it to low fire). Because the fish has been marinated before and soy sauce has been added to the pot, there is no need to put salt.

9. Finally, add a little starch solution to the remaining soup, sprinkle chopped green onion and coriander on the fish and pour the soup. The delicious braised bass is ready.