Take the fish out of the back with a knife.

Slice diagonally.

4. Marinate the fish fillets with cooking wine, onion, salt, ginger and garlic 15 minutes. Cut the onion, soak the pepper, and soak the ginger and garlic in Kamikiri foam.

5. After pickling, put a spoonful of bean powder and mix well.

6. The oil temperature in the pot is 70%. Saute onion, ginger, garlic and pepper.

7. Marinated fish fillets poured into the fire will rot when turned over with a shovel. This is to turn the pan by hand and add half a bowl of water to cook it a little, so that the fish fillets can be fried quickly.

8. It takes about 5 minutes to put the salt and onion into the plate.