1. First thaw the frozen fish naturally, then clean it, drain the water, put it in a pot, add a proper amount of cooking wine, salt, pepper and shredded onion and ginger, and marinate for more than 2 hours, then fully taste it, remove the fishy smell and refresh it.
2. Cut the onion, ginger, garlic and coriander into sections and put them on a plate for later use.
3. Fry the washed fish in a wok, with oil and soy sauce on both sides. Then put the fried fish in a stew pot, add onion, ginger, garlic and a small packet of stewed fish ingredients (which are usually sold in convenience stores and supermarkets).
4. Add water to the saucepan, add fish, then cover the pot and stew for about 20 minutes.
The pot is finally cooked, add some salt and sprinkle some coriander to eat.
Second, cooking skills:
1. It doesn't matter if the fish is too big to eat at one meal. You can cut it into pieces, freeze the fried fish pieces, and stew them when you want. It's another delicious fish soup.
2. It is best to transfer the frozen fish from the freezer to the freezer several hours in advance, so that there is a buffering process to facilitate the next operation.
3, put it in the refrigerator for a long time, take out the fish and cook it. You can add some milk to the soup to increase the taste of fish. It must be noted that frozen fish will not cause nutritional loss when used for cooking or stewing.
4. Put more oil when frying fish, so that the fish pieces can be evenly wrapped during the drying process to ensure that the fish pieces are not rotten. Don't stir fry repeatedly, in case the fish pieces are scattered. After the cooked fish pieces are served, the remaining spicy oil is filtered out, and it is best to use it. It is good to use mixed vegetables and stew.