Look at me, cooking fish is not as troublesome as mentioned above...

First, kill the fish and wash the fish to remove the internal organs.

Second, remove the fishy line. Cut a knife into the meat behind the fish head and the fish tail to see if there are white spots inside. Pull it out little by little. The last white line that comes out is the fishy line. Don’t remove the earthy smell.

Third, marinate, rub the inside and outside of the fish evenly with salt, sprinkle a little pepper, marinate for about half an hour, it doesn’t matter, but it must be marinated for a while or the fish should be flossed. Delicious.

Fourth, frying, whether it will be shaped or not depends entirely on your hand.. It may be fried into fish floss at the beginning... This is normal, it will be better slowly, it will be fried. The oil must be very hot before putting it in the pan. Fry over medium-low heat, but don't burn it. Don't turn it over in a hurry. Wait for a while and then turn it over.

Fifth, when stewing, be sure to add hot water. , add hot water and then add onions, ginger, garlic, Sichuan peppercorns (you can add the Sichuan peppercorns used for marinating the fish just now), sugar, soy sauce, cooking wine. Bring the pot to high heat, turn to low heat, add salt after 40 minutes, and wait for another five Minutes of high heat to reduce the juice.

Sixth, eat!

Note: Don’t burn the fish when frying. Be sure to add less salt at the end because it has already been marinated with salt. I want to eat sweet and sour. You can add some vinegar when stewing. I prefer it^^.

I keep doing it this way. I wonder if you like it?