1. You need to buy fresh fish, and it won’t taste good if frozen for too long. Remove the head, tail, fins, scales, and internal organs. Of course, you can leave it if you want to eat the head.
2. Each section is about 3-4 cm thick
3. Spread a layer of salt on the inside and outside of the fish. The amount of salt depends on your taste. Place after wiping
4. Prepare green onion, ginger and garlic slices
5. Put the sliced green onion, ginger and garlic in a small bowl, pour an appropriate amount of white wine, and stir well. Pour the mixture evenly on the fish pieces and turn the fish pieces by hand to evenly dip them
6. Let stand for at least half an hour, mainly for flavour, longer time is better
7. Prepare a bowl of flour. Beat the two eggs into egg liquid. Place the flour and egg liquid separately.
8. Dip the fish sections evenly with flour inside and outside, place them on the cutting board and let them rest, mainly to make the fish sections dry and loose, so that the flour can be hung easily.
9. Put oil in the pan, don't use too much oil, just fry the fish. You can sprinkle ginger shreds in the oil. Dip the fish segments in the egg bowl evenly with the egg mixture and then fry them. Special attention: do not need to be fried, this step is to fix the egg batter, so that the delicious juice of the fish can be sealed. After the egg batter is browned, take it out of the pan and move it into other containers
10. Deep-fried a ladle, pour the oil, add green onion, ginger and garlic when it’s hot, and fry the aroma; then pour in the soy sauce and rice vinegar, and fry the aroma (note that the soy sauce supplements the saltiness, not too much; the vinegar should not be too little, Otherwise, the umami is not enough). Then pour boiling water, the amount of water is subject to the fish section, boil the water on a high fire, put the fish section (be careful not to break the fish section), so that the fish section is evenly immersed in the soup. Cover and stew. After the pot is opened, it can be turned to medium and low heat.
11. Stew until the soup is collected. During this period, you must keep shaking the pot to prevent the fish from sticking to the pot (the house is full of fragrance and can attract all greedy cats). You can put it in the pan between shaking. It's up to you to use your brains if you want to make a presentation. After the fish is out of the pot, pour the remaining soup on the fish, sprinkle some coriander, and work together~
Tips:The tips are all written in the previous steps
