Ingredients: One piece of Zeebaas (about 1 catties), two green onions, appropriate amount of ginger, 3 cloves of garlic, and a little coriander.

Seasoning: 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 teaspoon salt, 1 tablespoon vinegar, 2 teaspoons sugar, 2 tablespoons rice wine, 1 cup water.

Practice

1. Wash and dry the fish, then lightly pat it with flour on both sides so that the fish meat is not easily fried into pieces.

2. After the oil is heated, turn down the heat and fry the fish. Wait until one side is golden brown, then flip and fry the other side. When both sides are fully fried, pour off the excess oil.

3. Put all the seasonings into a small bowl and stir into a uniform soup. It's best to taste whether it's salty or sweet. If it's not tasty enough, just add something.

4. Then pour the soup into the pot and stew the fish over medium heat. Add onions, ginger, and garlic at the same time, and simmer for about 10-15 minutes. If the soup cannot submerge the entire fish, you can use a spoon to continuously scoop up the soup and pour it over it. When it comes to fish, it is best not to turn the fish during the cooking process, as the fish meat is easily broken.

5. When the soup becomes less and thicker, turn off the heat and take it out of the pot. Add some coriander on top for garnish.