1. The pomfret is handled well, and a knife is used.
2. Add salt, cooking wine, vinegar, green onion ginger, chicken essence, and pepper powder and marinate for one hour.
3. Remember to turn it over in the middle.
4. The dry flour is ready.
5. Burn the oil in the pan, roll the pomfret in the dry flour, and fry it in the oil. You don't need to broaden the oil, just half-fry and half-fry.
6. One side is golden, turn it over.
7. Fry until golden brown on both sides.
8. Remove and serve.
9. The appearance is golden and crisp, and the aroma is attractive.
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