1. Wash the pomfret
2. The body of the fish is larger, so use a few strokes on the thick part of the fish body
3. Prepare green onion, ginger and garlic
4. Pour the oil in the hot pan, add a tablespoon of cornstarch and boil for 30 seconds at the oil temperature for 6 minutes
5. Add the pomfret and fry until golden on both sides, then scoop it up
6. Re-start the pot and pour the bottom oil into the ginger and garlic until fragrant
7. Then add the cooking wine
8. Add soy sauce and dark soy sauce
9. Add boiling water, the amount of water can submerge half of the fish body, and turn to medium-low heat until the fish is delicious
10. Turn to high heat to collect the juice, then pour in a little sesame oil and turn off the heat.
11. Sprinkle with chopped green onion and serve
Tips:1. Sesame oil is also sesame oil, adding it can increase the fragrance and remove the fishy, and make the dishes more colorful.
2. The oil for frying fish has a bitter taste, so the base oil should be added again when cooking.
