Ingredients: one sea bass (about 2 kg)

Seasoning: sugar, yellow wine, soy sauce, shredded onion, minced garlic, diced ginger (ginger powder is used because fresh ginger is eaten up at home), vegetable oil, and a little salt.

method of work

1, perch gills, scales, dirt, fins, wash several times, and control the moisture. Then cut several slits diagonally on both sides of the fish to taste.

2, put oil in the pot, heat it, add shredded onion and minced garlic, stir-fry the fragrance, fry the fish evenly on both sides of the pot until golden brown, that is, turn off the fire. My pot is small, so it's really hard to fry this fish!

3. After the fish is fried, pour rice wine, soy sauce, sugar and a little salt into the pot, rush into a proper amount of water, cover the lid after boiling, and simmer slowly for ten minutes.

4. After ten minutes, simmer the soup, turn off the fire and start the pot, sprinkle a small amount of shredded onion, and this dish will become.