2. Take a fish, preferably a flat fish, and choose the size of the fish according to the number of people. Wash the fish well with clean water, and then touch the belly, head and surface of the fish with salt and cooking wine. The cooking wine can remove the fishy smell, and the salt must be evenly touched, both sides are the same. Marinate for about fifteen minutes.
3. Wash the onion, ginger and garlic with clear water, shred the ginger and cut the garlic into small pieces.
4, put peanut oil in the pot to heat, put the onion, ginger and garlic in the pot and then push it aside with a spatula for later use. If you like spicy food, you can add dried red peppers to the wok.
5. Carefully put the fish into the hot oil in the pot from the side of the pot, and be careful not to splash the oil on the skin. Slowly fry the fish over low heat, and the whole fish must be fried evenly from beginning to end. Be careful not to touch it, you can pick up the pot and adjust the position you need to fry.
6. When the fish doesn't touch the pot, it means that the side has been fried. Carefully turn it over with a spatula, and we can see that the fried side is very beautiful golden yellow. You can put a little ginger and garlic into the belly and the surface of the fish. Fry slowly in the same way until the fish does not touch the pot, and the surface must be fried evenly.
7. Fry until the fish is cooked. You can put some seasonings and soy sauce in it, but we don't like those. You can get out of the pot. Pour the oil juice on the fish surface, and be careful not to splash it on the skin.