1. Prepare the ingredients, clean up the fish, control the moisture, make a few knives on the two sides of the fish, add soy sauce, pepper, cooking wine, ginger juice, and marinate with a little salt for 20 minutes.
2. Cut the green onion, ginger, garlic and red pepper into larger pieces, and cut the coriander into sections.
3. Take out the marinated fish, pat a thin layer of dry starch on both sides, and fry it in 60% hot oil until it is golden brown.
4. Shovel the fish to the side of the pan, leave a little oil, add the spicy sauce and fry until fragrant, then add the onion, ginger, garlic, and pepper to stir up the aroma.
5. Add cooking wine, sugar, vinegar, seafood soy sauce, oyster sauce, a little salt, and half a small bowl of water. Pour the soup over the fish while cooking.
6. After tasting, put the green onions, garlic cloves, and peppers out of the pot for later use.
7. Then cover the pot and cook for ten minutes on medium-low heat.
8. After serving, put the green onions, garlic and pepper on top, pour the remaining soup in the pot, and add the coriander.
Tips:When frying the fish, the oil temperature should not be too low, the frying on both sides is slightly crisper and more fragrant. The onion, garlic, and chili ingredients are taken out after they are tasted, and finally placed on the fish, it will look more appetizing.
