1. Preparation materials: a fish stick, Jiang Mo, minced garlic, chopped green onion, coriander, soy sauce, vinegar, cooking wine, sugar and salt. 2. Remove the viscera and gills of the fish, cut off the fins and tails, and cut some oblique knives on both sides of the fish.

3. Then use kitchen paper to absorb the water from the fish as much as possible.

Put about 50 grams of oil in the pot. Put the fish in when it is hot on the sixth floor, turn it over when it is fried until golden, and put the fish on the plate when it is golden.

5. Leave a little oil in the pot, add chopped green onion, Jiang Mo and minced garlic, and stir-fry. Pour in 1/2 tbsp vinegar, 1/2 tbsp cooking wine, 2 tbsp soy sauce, 1/4 tbsp sugar, a little salt and a bowl of water.

6. After the water in the pot is boiled, add the fried fish and simmer for half an hour, then put the soup on a plate and sprinkle with coriander.