1. Ingredients: barracuda, green onion, ginger, garlic
2. Slice the ginger, roll the spring onion into knots, cut the barracuda into pieces, and stick the flour on the bottom
3. After the pan is hot, add oil, turn off the heat, put the fish in the pan, and fry slowly
4. When the bottom is fried to golden brown, gently turn the fish over and continue frying
5. When the other side is fried until golden brown, add water, add sliced ginger, garlic, green onion, add cooking wine and light soy sauce, boil water on high heat and simmer on medium-low heat.
6. The soup slowly becomes milky white. When the soup is getting less, add salt to taste and continue to collect the soup. At this time, watch the pot because it is easy to stick to the pot. When you receive the right soup, turn off the heat.
7. Platter
Tips:Before frying the fish, pour a layer of flour on the fish body to prevent it from sticking to the pan. After the pan is heated on a high fire, add oil and fry with a low fire to better maintain the integrity of the fish skin.
