1. After the fish is washed and drained, press the diagonal knife on the back as shown in the picture to draw a mark.
2. Shred the ginger into the belly of the fish and the oblique knife on the body of the fish, then apply salt to the whole body and marinate the fish for about 15 minutes.
3. Shred the onion and set aside.
4. Wash the vegetables and control the water for later use.
5. Pour a proper amount of oil into the pan, and when the oil is hot, put the fish in the pan and fry slowly on low heat. Do not turn the fish frequently to avoid peeling. After frying for about 3 minutes, turn to the other side and continue frying on low heat for 3 minutes .
6. Continue to the next step. At this time, add garlic slices, pour two spoons of vinegar and cooking wine into dry cooking for one minute, then add a little dried chili, add the water that has been frothed over the fish body, cover the lid and wait for the water to boil, then continue cooking 4 minute.
7. Put the onion in the pot, and decide the length of time to cook the onion according to your personal taste, but after the onion is cooked, remove the fish and put it in the soup bowl, and put the vegetables in the pot.
8. Put the greens in the pot and stir for one minute, then turn off the heat, then pour the onion and greens soup into a bowl.
Tips:1. Be sure to add vinegar and cooking wine to get rid of fishy. 2. Don't fry the fish for too long, so that the fish will get old and affect the taste. 3. When the vegetables are put into the pot, they will rise quickly.
