2, the fish cut into small sections, about a centimeter or so, add 6 grams of salt stirring stir, put in the refrigerator to marinate for four hours, four hours later, the fish will absorb the salt flavor, in addition to the fish salted, it will be soft, about shrinkage of the two into the way
3, to prepare a frying pan, the oil heated up, a section of a section of chopsticks to clip the fish pieces to deep-frying, frying once first.
4, re-fried, the fish fried hard, this is the key, because the hard fish, it is hot, you pour soup on, immediately absorbed, so that the fish is delicious and flavorful.
5, the soup seasoning poured into another pot, and re-fried still left three or four pieces of fish, at the same time, seasoning pot and then pour water, and then boiled, taste, if you feel a little saltier than the usual dishes just right, the fish is fried, it is poured on the fish, juice a little better, so that the fish can fully absorb the soup more flavorful.