2. Cut the fish into pieces of any thickness. Add a little cooking wine, marinate with salt, and chop onion, ginger, garlic and pepper at the same time.
3. Hot oil, 70% to 80% oil temperature, add ginger and garlic until fragrant, stir fry the fish after fragrant, and add the remaining cooking wine and salt. You can't fish with water.
Don't wait until the fish is completely cooked before pouring water, it will get old, so you can handle it yourself when you stir fry.
You can stir it with a spatula for a few times, and don't move after adding water. It is said that it will smell like fish. I haven't tried, but I don't want to try.
6. Pour out the water in the rice noodles, drain the basket slightly, start another pot, boil water, put some salt in the pot, put the rice noodles down, and master the cooked degree by yourself. When done, drain the water and put it in a bowl, as well as vegetables.
7. Open the lid and observe the fish soup. If there is a white sign, you can put pepper. Wait a minute or two and turn off the fire. If it is too light, you can add salt and monosodium glutamate, pour it into a bowl and sprinkle with chopped green onion.