Fish, onion, ginger and garlic, vinegar, soybean sauce, lobster sauce, sugar, soy sauce, oyster sauce, white wine and salt.

1, pour oil into the pan, add some ginger slices, and fry the fish on both sides. The non-stick pan with good performance doesn't matter the order. The fish body is fully drained with kitchen paper, and then fish is put after the oil is hot. First, it is anti-sticky, and second, it is easier to fry the fish inside with more oil;

2. Turn off the fire after frying, and pour two tablespoons of vinegar on the fish. At this time, the oil temperature is still very high. Be careful to spill oil, and take it out after cooling slightly.

3. Stir-fry the ginger, garlic, onion, lobster sauce and soy sauce with the remaining oil at the bottom of the pot, add sugar, soy sauce and oyster sauce, and boil;

4. Add the remaining onions to the surface of the fish, and pour the remaining ingredients and soup into the pot. At this time, the water may not be enough. You can make up a cup and a half of water, as well as 3 tablespoons of vinegar and 2-3 tablespoons of white wine;

5. Heat SAIC in the pressure cooker. After SAIC, turn to low heat for at least half an hour. Finally, if you want to keep the fish intact, you can pour out the remaining soup first, and then tilt the pot with no liquid to slide the whole fish into the plate. Try not to use chopsticks to clamp the fish out of the pot, which is fragile.

When frying fish, the oil temperature should not be too high. Fry the fish slowly, remove it when the surface of the fish turns reddish, and fry it again in the same way after cooling, so that the fishbone will not be stewed or pricked. It is best to use a pressure cooker, which is short in time and stressful, and it is easier to crisp, and vinegar is better for bones.