Accessories: 2g salt, 5g sugar. 2 pieces, 1 piece of ginger, a head of garlic, 25g of Jin Lan soy sauce, 20g of Jin Lan ointment.

1, prepare materials.

2. After the bass is cleaned, draw a flower knife on the back of the fish, drain the water, and slice the onion, ginger, garlic and pepper for later use.

3, pour a little oil into the non-stick pan, hot pot cold oil.

4. When the oil is 60% hot, put the drained bass into the pot, fry all the fish until they are slightly yellow, gently shake the pot, and then turn over and continue frying the other side until it is slightly yellow.

When the fish is fried on both sides, it can be put out for use. Pour ginger, onion, garlic and pepper into the pot and stir-fry until fragrant.

6. Add fried bass.

7. Pour in cooking wine, Jin Lan soy sauce and Jin Lan ointment.

8. Add salt and sugar, pour in the right amount of water, turn to low heat for about 20 minutes after the fire boils, and finally collect the fire juice, take it out of the pot, and sprinkle with shredded green pepper for decoration.