1. Fish marinated in cooking wine
2. Sliced green onion, ginger, garlic and small pepper
3. Shoot some fish on the fish, don’t shoot too much
4. Fry the fish in hot oil and hot oil. Turn it over once it's fried. Don't turn over the fish and it will break.
5. After the fish is fried, take it out, leave the base oil and saute the chives, ginger, garlic, red pepper, add light soy sauce and dark soy sauce with a little sugar and water
6. Put the fish in, and the amount of water should not exceed half of the fish. Bring to medium and small fire for a few minutes (the time depends on the size of the fish, don’t forget to turn the fish over)
7. After the fish is ready, take it out, pick out the green onion, ginger and garlic in the pot, collect the juice over high heat, and season it with salt after the juice is thick (I didn’t pick out the garlic because I love it.
Tips:Fried fish oil must be hot, otherwise it will stick to the pan and the fish will get old.
Add salt at the end because it is easy to control the amount of salt first, and it is easy to be salty when the juice is collected at the end. Experienced pros can ignore it.
I didn’t put any other spices or sauces in it. You can put them according to your preference, but don’t put too much in too much.