Braised Fish
1.
After the grass carp is cleaned, cut into large pieces and put in a basin, add a little salt and cooking wine to marinate for 15 to 20 minutes
2.
Pour an appropriate amount of oil into the pan and heat it, add the salted fish, and fry it over a low fire until golden
3.
Add ginger slices, garlic slices, green onions, soy sauce and some boiling water, cook on low heat until the soup is almost dry, add a little salt and vinegar, when the soup is almost harvested, turn off the heat and take it out of the pot
4.
Serve on a plate, sprinkle with a little coriander leaves or chopped green onion
Tips:
Use low fire when frying fish, high fire is easy to fry. It is recommended to use boiled water for boiling fish, which can reduce the fishy smell.