raw materials: fish

ingredients: onion, ginger, garlic, pepper, cooking wine, vinegar, soy sauce, sugar, salt, a little broth, coriander (according to personal taste)

wash the fish first and remove the head and tail (don't throw it, you can stew the fish soup). Cut the middle section into three sections and hang the batter (I didn't hang it this time). When the oil is hot, fry it in the pan until golden, and take it out. Then make a pot and put a proper amount of water, so as not to drown the fish pieces. Add onion, ginger and garlic, wait for the water to boil, and then add fish pieces. Put it as other ingredients, except coriander. Cover and stew over medium heat, and don't forget to turn over in the middle. Wait until the soup is less than half, and open the fire to collect the soup. Finally, add some coriander to freshen up.

Tip:

To prevent fish skin from sticking to the pot, you can wait for the fish to fry for a while before moving it with a spatula. Don't shake the pot in a hurry to avoid sticking to the pot, which is counterproductive.

fish don't need to be stewed for a long time, because it's cooked well.