1. Prepare all ingredients
2. Clean the sea bass and marinate it with cooking wine, salt and ginger for 10 minutes
3. Chop the shallots, shred the ginger, and cut the parsley into sections. Stir well with appropriate amount of dark soy sauce, light soy sauce, salt, sugar, fish sauce and warm water to make a braised sauce for later use
4. The marinated fish remove the ginger shreds to control the moisture and coat it with a thin layer of starch
5. Heat the pan with cold oil, when the oil is 80% hot, fry the sea bass in batches until the surface is golden
6. All the fried fish pieces are used to control the oil
7. Leave the bottom oil in the pot to heat, add the ginger and green onions to the pot and stir fragrantly
8. Add the braised sauce and bring to a boil
9. Put the fish in the pot and stir well, simmer for two minutes on medium heat, turn over halfway, let the fish taste
10. Finally add parsley
11. Add water, starch, high heat to harvest the juice
Tips:When frying the fish pieces, heat the oil before adding the fish pieces. Fry the fish pieces for half a minute and then turn them over, so that the skin will not break easily.
