1. Wash the fish and cut a knife on both sides
2. Sprinkle salt on both sides and wipe with your hands. Pour the cooking wine (both sides) evenly. Put the ginger shreds on both sides and fish belly. Marinate for 15 minutes.
3. Heat oil on the pan (70% hot), add the fish and fry on medium heat
4. Fried on both sides, golden brown.
5. Heat the pan with cold oil, add the chopped pepper, minced garlic, and minced ginger to fry until fragrant, then pour into a large bowl of water. (You can dip the taste with chopsticks to see if it is salty or weak, if it is weak, you can try adding a little light soy sauce), wait for the water to boil
6. Put the fish in after the water boils
7. On medium heat, use a spoon to pour the juice on the back of the fish. About 10 minutes. (Try not to turn the fish if there is no level, it is easy to turn. The sauce can also be delicious)
8. Add a little scallion when harvesting the juice to enhance the umami taste. (Because there is no garlic moss and green onions in the house, we used coriander instead)
9. Collect the juice and get it out of the pot.
Tips:1. When frying the fish, don't turn it randomly. When it reaches the non-stick pan, it will be fine. If the heat cannot be controlled, open a medium and small fire. Don't make a big fire.
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