Ingredients: 1 Pseudosciaena crocea, 3 cloves of garlic, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, appropriate amount of salt, 3 slices of ginger, 1 onion/garlic leaves, and a bowl of water.

Exercise:

1, kill the fish, scrape a few knives and apply appropriate amount of salt, marinate for 10 minutes and then wash. Chop ginger, garlic and dried pepper, and cut onion/garlic leaves for later use (garlic leaves are better).

2. Heat the pot in a medium heat and wipe the pot back and forth with ginger slices. The temperature of the pot must be high, otherwise it will easily stick to the pot. Come on, it's burning to smoke.

3, fish at high temperature, pay attention to anti-scalding, when I fish, immediately cover the lid, boil for about 5 seconds, shake the pot, so that the fish head can be fried, so it is not embarrassing! Fry the fish for about 1-2 minutes. If it is too long, the fish will get old and not delicious, and it will be too short. If the skin of the fish doesn't turn golden, it will break easily and smell like fish.

4. After the fish is fried on both sides, add garlic and ginger and saute. If there are peppers, you can add dried peppers and then add cooking wine. At this time, the fish will stink when it meets the smell of cooking wine. Add the right amount of salt and soy sauce.

5. add water, almost no more than the amount of fish. After the water is boiled, simmer for about 10 minutes to collect the juice.

6. Add onions to the pot.

skill

1, the time to fry fish is 1-2 minutes.

2. The pot temperature of fried fish must be high.

Don't turn the fish all the time, just turn it once when frying.