1. Kill the fish, wash and drain, prepare chili garlic ginger slices
2. Heat in a frying pan, add salt and ginger slices to a boil, add the fish and fry until golden on both sides. I cooked in a hurry today, the fish has not drained, everyone should pay attention to it.
3. Soy sauce
4. White wine
5. Salt, chili, garlic, two bowls of water
6. Bring to a boil and cook for 10 minutes, turn over, turn to medium heat and continue to cook
7. Cook until only a little soup remains, sprinkle with chopped green onion, and bring out.
Tips:The fish should drain the surface water as much as possible, so that the skin is not easy to break. \nFried in place, it is natural to shovel and not stick to the skin. \nIt’s not easy to make fish fire too small, and it shouldn’t be too late to turn it over. The fish will start to be cooked and then turn over easily.
