1. Clean up the bass.
2. Use a knife on the ridge of the perch and cut it in half for easy cooking.
3. Heat oil and fry the sea bass.
4. Fried brown on both sides.
5. Put the fish aside, add green onion, ginger, garlic and saute until fragrant.
6. When the fire is strong, cook the cooking wine and rice vinegar successively.
7. Add some light soy sauce.
8. Add appropriate amount of water and cook for 5 minutes.
9. Season with salt and sugar, turn over and cook for another 3 minutes.
10. Turn off the heat after turning off the juice
11. Put it out of the pot and serve it on a plate.
Tips:1. Cut the fish open for cooking in a small pot, and align it neatly when serving.
2. There is no rice vinegar, other vinegars can be used.
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