1. Remove the internal organs and gills of the fish, clean the black film in the belly of the fish, let it stand for 15 minutes, cut diagonally with a knife, and cut every centimeter. The thick meat can be cut deeply, sprinkle with cornstarch, spread it evenly by hand, and let it stand.
2. Put oil in the pan, add the sliced garlic slices to the hot oil, add the fish with starch, and the fish will be golden brown. If it is not easy to turn the pan, it will prove that the fish has not been fried. Use a spatula for the fried fish. You can turn it over with just one flip.
3. Both sides are fried and golden brown.
4. Add a small bowl of water, a small spoon of cooking wine, a small amount of vinegar, two spoons of Verdame, and a spoon of salt. After boiling, turn the pot to a low heat, cover the pot and stew. During the period, open the lid and turn the fish. You can open the lid of the pot from time to time to pour the soup onto the fish.
5. When there is a pot of soup left in the pot, put the fish in the dish, pour the starch water into the pot and stir to make the soup thicker.
6. Pour the broth into the fish body, put green onion strips, garlic slices, coriander leaves, and a braised tilapia with delicious flavor and flavor.
Tips:1. Vinegar can remove fishy.
2. Starch water can make the soup thicker.
