Material: a sea bass (about 2kg).

Seasoning: sugar, yellow wine, soy sauce, shredded onion, minced garlic, Jiang Mo, vegetable oil and a little salt.

working methods

1. Dig the gills, scales, dirt and fins of perch, wash them several times, and control the moisture. Then cut several diagonal cuts on both sides of the fish to taste.

2. Put oil in the pot, heat it, add shredded onion and minced garlic, stir fry until the fish is golden brown on both sides of the pot, that is, turn off the fire.

3. After the fish is fried, pour the rice wine, soy sauce, sugar and a little salt into the pot, pour in the right amount of water, cover the pot after boiling, and simmer slowly for ten minutes.

After ten minutes, simmer the soup, turn off the fire and start the pot, sprinkle a little shredded onion, and this dish will be served.