Practice steps

1. Marinate the salmon belly with a little salt and pepper for 20 minutes.

2. Dip a thin layer of low-gluten flour, fry it in an oil pan, and drain it for later use.

3. Prepare ginger, onion and garlic, and heat 1 spoon in the pot. Stir-fry ginger and garlic until fragrant, add all seasonings and 65,438+0/2 cup of water, add fish pieces and water after boiling, add onion pieces after boiling again, and pour the fish pieces and sauce into a casserole to boil.

4. Heat 1 tbsp oil in the pot, saute ginger and garlic, add all seasonings and 1/2 cups of water,

5. After boiling, add the fish pieces, turn them evenly, and add thickening water.

6. After boiling again, add onion segments.

7. Pour the fish pieces and sauce into the casserole, boil and serve.