1. Cut the onion, ginger, garlic and set aside
2. To make it easier to taste, wipe the fish dry and cut two knives on both sides and rub a little salt
3. Put the garlic, old ginger and half of the green onions in a frying pan and sauté
4. The scallion, ginger, garlic bursts out and immediately add the pomfret to a medium-low heat and fry
5. Fry the pomfret on both sides until slightly yellow, put in the remaining green onions and add cooking wine, sugar, vinegar, and dark soy sauce, flip both sides to evenly color
6. Put a small bowl of half water, adjust the heat to medium and low heat, add salt, and cover the pot to collect the juice. Just put a little bit of chicken essence at the end before starting the pot.
7. Put the fish out first, sprinkle with chopped green onion, and drizzle with the broth, out of the pot
Tips:Put the onion, ginger, and garlic into the saute first and then add the fish for frying to prevent the fish from breaking and sticking to the pan. Put in less vinegar to stimulate the fragrance of onion, ginger, and garlic. You can also try it.
