1. Wash the killed fish, make two cuts on both sides of the fish, and put a little salt on both sides. Stuff ginger shreds into the scratches and ginger slices into the fish belly.
2. Cut the pepper into small cubes and smash the garlic.
3. Put a little more oil in the pan. After the oil is hot, put the fish down for frying, and then turn it over and fry the other side.
4. Fry them on both sides and add garlic and green onions. Then pour an appropriate amount of water.
5. Pour in soy sauce, add sugar and cooking wine, cover and simmer for 5 minutes, then gently turn over and simmer for 5 minutes.
6. When braising fish, adjust the starch water: a teaspoon of starch + a teaspoon of soy sauce + appropriate amount of water.
7. After the fish is braised, carefully shovel up and put on the plate, pour the adjusted starch water into the pot to thicken the remaining juice of the stewed fish.
8. Then drizzle the fish body, and finally sprinkle with chili and coriander.
Tips:1 Chili and coriander are for decoration only. If you want spicy food, you can add it when you stew the fish.
2Wash the pan and dry it before frying the fish, then heat the pan and pour the oil into it. Turn the pan slightly so that there is oil around the pan. Put the fish in after the oil is hot, turn the fish when the skin is golden brown, so that the fish will not stick to the pan easily. If you put the fish before the oil is hot, the skin will stick to the pan.
