Composition:

3 small-billed fish

Methods/steps:

1. Wash three small-billed fish, remove their heads, wash their stomachs, evenly smear salt on the front and back, and put them on a plate for later use.

2. Chop ginger and garlic and put more fried fish. A whole bowl of rice vinegar, pour in onion, ginger and garlic.

3. The small-billed fish swallows the flour and prepares it for the pot. Add more oil to the pot than to stir fry, but not too much.

4. Put the fish in the pot, one or two at a time at first, and turn them over regularly. Three fish often have a head and a tail, and they feel cooked inside and outside, ok.

5. Pour a whole bowl of vinegar into the pot, cover the pot and start stewing fish to collect juice. The juice is almost collected, thick and sour, so you can turn off the fire.

Note: It is not recommended to fry fish with vinegar. The color is too dark and the taste is too sour. Half of the small-mouthed fish's body is fish eggs, so it is difficult to cook, so it is better to grasp the time longer than ordinary fish.