1. Cut the fish tail twice into a fan shape. Spread cooking wine and salt on the surface of the fish tail and the cut surface. Chop the green onion and ginger to get the juice out, spread on the fish tail, put the green onion and ginger between the slices, and marinate for 10 minutes
2. Put oil in the pot, remove the scallion and ginger from the marinated fish tails, and put the oil into the pot at 50% heat. Fry on medium heat for 2 minutes
3. Turn it over and continue frying for about 3 minutes, until both sides are slightly yellow
4. Move the fish tail slightly to one side, add the green onion, ginger, and garlic slices and sauté with oil on low heat
5. Knot the coriander, put it in the pot, continue to stir fragrantly
6. Fire, add vinegar, cooking wine, light soy sauce to remove the smell
7. Add tomato ketchup, soybean paste, beer, dark soy sauce, rock sugar, chili, and bring to a boil. Turn to medium and low heat and cook for about 30 minutes, until the soup is thick
8. Pick up all kinds of miscellaneous materials before cooking, turn off the heat and pour the sesame oil
Tips:Before frying the fish, wipe the bottom of the pan with ginger, then set it on the fire, put a little oil on the bottom of the pan to make the oil emit some blue smoke, and then turn off the fire to let the pan cool down. After doing this, fry the stuff, the fry stuff won’t stick to the pot
