Materials: fish, green onion, ginger, garlic, salt, sugar, vinegar, dried chili peppers (two or three), cornstarch, olive oil (other oils can also be used), warm water, light soy sauce, light soy sauce

Steps:

Buy a good fish to pull out the guts, and rinse it well inside and outside with cool water.

Use kitchen paper to soak up the water from the fish, then cut off the fish jerks.

Pat the fish gently with the back of a knife to relax it, and make an incision halfway between the head and halfway between the tail to remove the line. Take both sides. This line will be very fishy if you don't take it.

Because the fish is large pots and small for home eating not to look, I cut the fish into two sections. Fish body diagonally across the exit in order to good flavor. With two spoons of soy sauce old soy sauce, a spoon of salt, a spoon of cooking wine, a spoon of cornstarch a spoon wrapped in fish body marinade for 20 minutes.

Preparing the sauce while the fish is marinating. The ratio is one spoon salt, two spoons sugar, three spoons vinegar, four spoons soy sauce. A spoonful of starch, a spoonful of cooking wine and two bowls of water. Chopped green onions, ginger and garlic into two parts, one into the juice of a spare, like to eat spicy can put a few dried chili, I put the fresh.

The pan is hot, pour oil into the fish on both sides of the cut into the yellow fish out of the spare, the pan excess oil out, leaving the bottom oil to burst the spare onion, ginger and garlic, and then poured into the sauce seasoning. (Note that before pouring the sauce ingredients stirred, in order to prevent starch precipitation.) The soup is gently boiling over high heat, and the pan-fried fish is put into the pot and simmered.

In the middle, you can gently invert once, after 20 minutes out of the pot. Sprinkle some chopped parsley if you like.

Tip: Make sure to gently flip the fish when frying, otherwise the meat will easily break.