1, ready to use: peeled fish 8, ginger dozens of slices, 3 tablespoons of cooking wine, salt, a section of green onion, garlic 4, pepper, chili pepper according to taste at random, salt, chicken essence moderate.

2, clean peeled fish, drain water, hit the knife, according to the above seasoning marinade fish for at least thirty minutes, dry starch thinly pounced all over the fish body, under the frying pan or fried.

3, high heat boiling oil to low heat fry until both sides of the golden brown, fish out.

4, see, so puff a thin layer of dry starch fried out of the fish will not be scattered, pan frying with oil effect is the same.

5, according to their own tastes, dry stir-fry or braised or sweet and sour, can be, heavy practices can be referred to this: frying fish pot to leave a little oil, small fire plus onion, ginger, garlic and incense, then add pepper, chili pepper, soy sauce, sugar, chicken seasoning, add a little water, boil with a little vinegar, pour into the skinned fish stir fry juice from the pot.