1. After washing the inside and outside of the braised fish that you bought, drain the water a little and cut the intersection on both sides of the back. Spread salt evenly on the body and belly of the fish, cut a little ginger and marinate together.
2. Heat the oil in the pan and put the fish in the pan. Don't turn it over. When one side is slightly yellow, you can turn it over to the other side for slow frying.
3. When the other side is fried until slightly yellow, put the chopped garlic and dried chilies into the pot and stir fragrant. Pour in a small amount of cooking wine, appropriate amount of vinegar and a little light soy sauce. If you have chopped pepper, you can add a little seasoning. The water over the body of the fish.
4. After the fish soup is boiled, you can turn the other side and continue to cook for 2 minutes, then add the diced carrots and a little green pepper prepared in advance, and add the chopped green onion when you start the pot.
Tips:Frying fish is a patience. Don't stir frequently after entering the pot, otherwise the skin will be peeled and the fish will be broken. The other is to marinate the fish for half an hour in advance to make it easier to taste.
