1. The bream is slaughtered and cleaned. The fish is cut a few times on both sides, sprinkled with a thin layer of salt, and marinated for a long time in the refrigerator (not only tastes, but also makes the fish not easy to stick when frying, and the fish is not easy to break)
2. Prepare the ingredients, chop kimchi, chop garlic, chop ginger
3. Pour a spoonful of cooking wine, a spoonful of white vinegar, a spoonful of light soy sauce, half a spoonful of dark soy sauce, and a little pepper into a bowl to make a sauce
4. Boil the wok dry and heat, add three times the oil than usual for stir-frying until 70% hotter
5. Put ginger slices and burst
6. Put in the marinated fish and fry. Be careful not to turn the spatula during frying. Shake the pan gently so that the fish does not stick to the bottom of the pan. Turn the pan from time to time to ensure that every part of the fish is fried (this time the fish is very fried). Success, the fish skin is very intact, not broken at all)
7. When one side is fried until browned, turn it over and fry the other side. You can gently turn it over until it is golden brown (the degree depends on personal preference, I like to fry a little bit through)
8. After the fish is fried, push the fish to the side of the pan, turn off the heat and pour out the excess oil, leaving only a little bottom oil in the pan
9. Re-start the fire until the oil is hot, add garlic froth and kimchi and stir fry
10. Add a teaspoon of soybean paste and stir well
11. Push the fish into the middle of the pot, cook the mixed sauce around the sides of the pot, shake the pot gently and turn the fish over to make the sauce evenly in the fish
12. Add a bowl of water and cook, turn the fish over twice during the period, add a little chicken essence when the broth is thicker and stir gently
13. Put the fish out of the pot and put it on the plate. Pour the kimchi and soup evenly on the fish, sprinkle with chopped green onion.
Tips:Don't add salt during the cooking process. Be careful not to turn over too early when frying the fish. It is easy to break the skin. It is best to marinate the fish for a longer time, and it is not easy to stick to the pan.
