Practice:
1, clean the fish after removing scales and internal organs, then smear salt and various condiments on the braised fish, and then marinate it in a basin for 30-60 minutes. Clean onion and garlic for later use;
2, put the right amount of lard in the pot, put the fish after heating, fry the fish alternately with slow fire or medium fire, wait until the fish becomes golden brown and then put it on a plate for later use.
Continue to put oil in the pot, heat it, add scallion and garlic slices to saute until fragrant, and then add seasonings such as bean paste, cooking wine, soy sauce and vinegar to make juice.
3. Put the fish in the dish and stew it for about ten minutes.