2. Thaw frozen pomfret at natural temperature. Take it out a few hours in advance and put it at room temperature instead of microwave oven and hot water.
3. After thawing, take out clean internal organs, forcibly pull out all internal organs, black membrane, fish gills, abdominal muscles and black membrane, and remove them until only meat is seen. Then cut off the fins, and cut off the fins at the back and below.
4. After all the fish are cleaned, cut two knives on the fish. If the fish is small, there is no need to cut it. Spread the fish evenly inside and outside with cooking wine, salt and shredded ginger, and marinate.
5. Heat the pot with more oil. First, use kitchen paper to dry the cooking wine stains on the surface of pomfret, and then fry them in a pot. Turn the fire to medium fire, don't simmer, fry for about a minute. Don't worry about burning. Turn the fish tail over and fry the other side. Gently turn with chopsticks, the oil temperature is high, to ensure that the fish skin is not broken and keep the body shape. Fry until golden brown, and take out.