Main ingredient: one grouper

Seasoning: a small amount of green onion, three slices of sliced ginger, a few grains of garlic, two tablespoons of soy sauce, one tablespoon of dark soy sauce, two tablespoons of cooking wine, one tablespoon of sugar

The practice steps:

1.Grouper with the back of the knife patting stunned, from the stomach to cut open, clean out the internal organs. Then rinse, cut two slashes diagonally across the back of the fish

2. Pour oil into a cold pan, add ginger and garlic when the oil is hot, add the grouper, and fry both sides until white

3. When the fish turns white on both sides, add one tablespoon of light soy sauce, two tablespoons of light soy sauce, two tablespoons of cooking wine, one tablespoon of sugar, add water, not more than the fish, and turn on the high fire to simmer

4. After simmering on the high fire, turn the fire to low fire and simmer for 20 minutes, and add salt to the fish. Add the right amount of salt, and again turn the heat to juice, out of the pot