2. Cut three strips diagonally on the back of each side of the fish, smear salt on the inside and outside of the fish, and marinate for 10 minute.
3. After the pot is hot, turn on a small fire, pour in the oil, slide the pot, let the oil spread evenly in the pot, dry the water on the fish and fry it in the pot.
4. Don't flip when frying fish. You can pick up the pot and shake it, so that the oil and fire can be evenly fried to the fish head and tail.
5, the fire of frying fish should not be too big, be patient, wait for one side to fry and then turn the other side to fry until the fish skin is golden on both sides.
6. After frying the fish on the other side for 2 minutes, push the fish to the side of the pot, add the minced ginger and onion, stir-fry the sauce to give a fragrance, and stir-fry the red oil with water.
7. When frying the other side, you don't need to fry for too long, and when frying the sauce, the fire should not be too big to avoid frying.
8. After the sauce is red oil, push the fish onto the sauce, pour more sauce on the fish, and fry for another 2 minutes. The sauce below can be fried into the fish.
9. Pour in the juice made of cooking wine, soy sauce and sugar, add a small amount of hot water, pour in mustard tuber and cook.
10, a small part of the fish can be neat, and too much water makes the fish not fragrant.
1 1. When the soup is almost dry, pour a circle of vinegar along the edge of the pot and peanuts.