Ingredients: a bass, onion, ginger, garlic, fragrant leaves, Laoganma lobster sauce.

Seasoning: cooking oil, soy sauce, yellow wine and sugar.

Exercise:

1. Wash the perch, drain the water, and cut several crosses on both sides of the fish (it is easy to taste when cooked) for use. Shred ginger and garlic for later use.

2, the pot is hot, first wipe the bottom of the pot with ginger (so it is not easy to stick the fish skin when frying fish).

3. Pour in the right amount of oil. After the oil temperature is high, add chopped onion, ginger and garlic, and then fry the fish in the oil pan until both sides are golden. Pour in a little yellow wine, a little soy sauce, a spoonful of Laoganma, a little fragrant leaves, a little sugar, add some water, cover the pot and cook.

4. When the fish is cooked, you can loosen it with a spatula, the soup is slightly dry, sprinkle with shallots and take it out.