Ingredients: snakehead fish, ginger, soy sauce, sugar, green onions, sesame oil, ginger, peanut oil, yellow wine, salt.

Steps:

1, the live snakehead fish scaling, with fingers from the gill cover to dig out the gills and fish intestines, clean, chop off the fins, in the fish on both sides of the body of each graver two knives, and then the fish lips at the jawbone with the thumb to the mouth to push pressure into the mouth, so that the mouth of the fish open;

2, and then marinated in fine salt, yellow wine, so that the fish skin contraction, easy to deep-frying and flavor;

3, the frying pan set High heat, put cooked peanut oil, burn to seven or eight heat, will be marinated snakeheads scattered into the frying pan, deep-fried to the internal close to maturity, with a funnel fish out;

4, to be the oil temperature rises to seven or eight heat, and then the snakeheads back to the pot of re-frying, deep-fried to the water drain, pour into the funnel to drain the oil;

5, the pot to leave the bottom of the oil, into the onion, ginger, slightly stir-fried, plus wine, soy sauce, sugar, and boiled water 50 ml, boil;

6, to be boiled, marinade thick thick, into the fried snakeheads, upside down pot stirring, so that the marinade adhering to the fish body, and then dripping into the sesame oil, sheng out of the pot, sprinkle with young ginger can be.