1. Prepare the raw materials: clean the guts of the flat fish, white onion, ginger, and garlic cloves.
2. Make two slashes on the fish to make it more delicious. Cut the green onion into small pieces, smash the garlic and chop, and slice the ginger.
3. Put the green onion and minced garlic in a bowl, add light soy sauce, dark soy sauce, oyster sauce, Pixian bean paste, sugar, water, and cornstarch, and mix into a sauce for later use.
4. Turn on the fire, pour oil into the pot, add the flat fish, and fry on medium heat. After frying on one side, turn to the other side for frying.
5. When both sides are golden brown, add boiling water. Pour in the cooking wine and ginger slices, cook on a low fire, don't stir again.
6. When the fresh fish is being cooked, the broth slowly turns white. The fish is mature and the soup is not long. Pour in the sauce and cook over medium heat. At this time, use a spatula to slowly pour the soup on the fish for a better taste.
7. The soup slowly decreases. At this time, watch the fire and don't paste the bottom of the pot. When the amount of soup reaches the amount you need, turn off the heat.
8. Platter.
Tips:When frying, use medium heat, with a little more oil, otherwise the fish will be smashed. At the end, you should watch it when you collect the juice, and don't paste the bottom of the pot.
