Braised white lotus fish. The specific production steps are as follows:

Ingredients: one white lotus fish, appropriate amount of salt, one teaspoon of white sugar, appropriate amount of ginger, appropriate amount of onion, appropriate amount of garlic, appropriate amount of cooking wine, half a teaspoon of vinegar, two teaspoons of soy sauce, one teaspoon of soy sauce and one teaspoon of oyster sauce.

1. Remove scales, intestines and gills from the white lotus fish, cut them into 3 sections after cleaning, rub the fish body with salt from the inside out, then press the fish body with a flat plate for 5 minutes, rinse the fish after 5 minutes, and dry the fish with kitchen paper. (If the white fish is large, cut some oblique knives on both sides of the fish body after handling it. )

2. Put the oil in a hot pan. When the oil is 6% hot, add the fish and fry until golden on both sides.

3. Leave a little oil in the pot, add onion, ginger and garlic until fragrant, pour in half a spoonful of vinegar, one spoonful of cooking wine, two spoonfuls of soy sauce, one spoonful of oil consumption, one teaspoon of sugar, a little salt and a bowl of water. Add the fried fish when the water in the pot boils.

4. When the water in the pot boils, add the fried fish.

5. Simmer for 1 minutes on low heat, then collect the soup on a plate with high heat and sprinkle with chopped green onion.

6. the production is finished.