1. After the fish is cleaned up, use kitchen paper to absorb the surface water, rub a little salt in the stomach and then stuff it with green onion and ginger. Scratch the fish on the back, smear the salt, and marinate it with cooking wine for more than half an hour.
2. Wash the mucus off the fish with warm water, remove the ginger onion on the surface, and smear the fish with starch, so that the fried fish is not easy to fry, and fry until golden brown on both sides.
3. After frying, discard the excess oil.
4. Add rice wine, braised soy sauce, light soy sauce, chilli noodles with warm water and bring to a boil.
5. In the middle of the process, use a spoon to scoop up the boiling soup and continuously pour it from the fish head to the fish tail until it is cooked and the soup is thick.
6. Finished picture.
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