1, clean up the fish, scrape scales, remove gills, remove internal organs, cut fins, then wash it, and cross the fish with a knife (I didn't use a knife for the other two smaller ones);

2. Drain the fish, shred the onion and ginger, and cut the garlic into pieces;

3. Freeze the pig fat and slice it;

4. Heat the vegetable oil, put the oil into the pot, and then after the oil is reheated, fry the fish, so that the fish skin will be intact and will not stick to the pot;

5. Add onion, ginger and garlic after frying both sides, and add rice vinegar, cooking wine and a little sugar later;

6, add cold water to the pot, no fish, boil over high fire, slow stew. After the pot is boiled for a while, add salt. Then there is the process of slow stew. After stewing, add coriander and monosodium glutamate, and it is finished.