Main ingredient: 1 Lu Zi fish

Accessories: moderate oil, salt, 2 red chili peppers, green onions, ginger and garlic, cooking wine, vinegar, sugar, soy sauce

Steps

1. Lu Zi fish, remove the intestines and belly fish scales, wash. Leave the fish oil in the belly. This fish is very fat.

2. In the belly of the fish on a few cuts, in the belly of the fish smeared with a layer of salt, with onions, ginger, garlic, cooking wine first marinated for 20 minutes.

3. Put oil in an iron skillet, wipe the pan with ginger slices and brown the fish over low heat. (Chop the fish into three sections because the fish is relatively large)

4. Put the pan down to cool, and then turn it over and fry the other side (this is to prevent the pan from sticking the fish skin off)

5. Put the pan down again to cool, and then put the fish out first. Put a small amount of oil in the pot, sauté the onion, ginger, garlic and chili, add the right amount of cooking wine, 1 tablespoon of sugar, 2 tablespoons of vinegar, 1 tablespoon of soy sauce, the right amount of salt and water to boil, then add the fish. Slowly simmer over low heat until the soup is dry.

6. Serve the fish segments, reassemble into whole pieces, sprinkle with parsley and pour in the soup.

Tips

Frying fish should pay attention to: fish put into the pot do not move, frying, the pot down to cool, and then turn the fish, so that the fish skin will not break.