1. dinner.
2. The ingredients are ready.
3. Wash the bream with a knife on both sides, then smear the belly and both sides with salt, cooking wine, light soy sauce, steamed fish soy sauce, and marinate the green onion and ginger for 2-3 hours.
4. Put vegetable oil in the pot, add ginger oil and cook until 80% hot, add the drained bream and fry it over high heat.
5. Fry both sides until golden brown.
6. Add the boiled water and bream. Bring to a boil, cover and turn to low heat and simmer for 10 minutes.
7. Add red pepper and garlic, and add appropriate amount of light soy sauce and dark soy sauce.
8. Flick the fish to prevent it from sticking to the pan.
9. Pour the soup over the fish body continuously and heat until the soup thickens.
10. Plate.
Tips:1. Add salt, cooking wine, ginger slices and green onions to the bream with a flower knife to remove the fishy pickles and taste.
2. Don't collect the soup too dry, leave a proper amount of the soup to taste better.
3. The bream has been marinated in advance, and the light soy sauce and dark soy sauce added later also have salt, so there is no need to add salt.
