In the vinegar juice of sugar and wine, vinegar is used to remove fishy smell, and the amount of vinegar is more than twice that of wine. These sugar, wine and vinegar will produce aromatic chemicals under heating conditions to achieve the purpose of deodorization.

The practice of stewing sea fish:

1. First fry the fish on both sides until light yellow, and then add the sugar, wine and vinegar mixed in the bowl in advance.

2. Among them, 1 tbsp of white sugar, add 3 tbsp of flavoring wine, add 6 tbsp of clear vinegar, and mix well to make juice.

3. After pouring into the pot, add some water to stew.

4. Add appropriate amount of ginger slices, onion slices, carrot slices, refined salt and soy sauce to the soup in the pot, first boil it with high fire, and then stew it with medium fire until the soup becomes thick.

5. Finally, add a proper amount of garlic slices and monosodium glutamate, heat for a while to make the garlic slices half cooked, let both sides of the fish get the soup, and then take out the pot.

6. Sprinkle a small amount of coriander after serving.