1. Generally, the fish bought at the vegetable market is fresher, and the owner will help clean it up. Just clean it up with water at home, and then cut the fish on both sides and marinate it with salt to make it more delicious.
2. Marinate for about 10 minutes. Spread dry starch on the surface of the fish, add a little bit more domestically mixed oil, and fry on both sides on low fire. Don't worry, take one side and fry it before turning it over.
3. The fried fish, put it aside, pour out the excess oil in the pot, and it can also be used for cooking without wasting. Leave a little oil, and fry the chopped ginger, green onion and garlic cloves until fragrant. It is best to add aniseed. I don’t have any... Use stew leaves to make do, quack
4. After sautéing, add the fried golden pomfret, and quickly drizzle with the adjusted soup (light soy sauce, sugar, vinegar, cooking wine, warm water, chicken essence), the fish is even, boil over high heat, and the soup is slightly thick After, turn it over
5. When the soup has reached a certain level (there is still a tablespoon or so), put the golden pomfret on a plate, sprinkle with shredded green onions, and then add two drops of sesame oil in the soup, and pour the soup on the fish! That's it!
