Wash the fish and slash it diagonally on both sides.

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2

About three cuts on each side, you can leave it out if you don't like it.

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3

Then marinate the fish and pour a spoonful of cooking wine.

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4

Sprinkle some fine salt.

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5

Then spread it evenly with your hands and touch the salt into the cracks of the meat.

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6

Flip over and rub salt equally.

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7

The fish belly should also be rubbed with salt and marinated for 1 hour.

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8

When the time is up, dry the fish with kitchen paper and wrap it to dry.

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9

Sprinkle a layer of flour on both sides of the fish and wipe it down to lock in the juices when frying.

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10

Three cloves of garlic.

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Slice the scallions in long pieces.

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Cut three slices of ginger.

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Heat a small amount of oil in a pan and stir-fry the onion, ginger and garlic for six or seven seconds.

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Reduce the heat to medium and add the fish.

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As it is frying, sprinkle evenly with spices such as pepper, cumin or pretzel.

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Fry completely on one side until slightly browned, then flip.

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Similarly sprinkle some pepper, more is fine.

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Add a little more cumin.

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Keep the heat on medium and fry until the other side is also slightly browned.

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Turn off the heat and remove from the pan, sprinkle some chopped green onion to garnish, so the pan-fried white pomfret is ready.

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