1. For fresh white pomfret, remove the internal organs and gills, cut a knife on both sides of the fish and marinate with salt and cooking wine, so that the fish is easy to taste. The pickling time is 4-6 minutes. Then pat dry starch on both sides of the fish
2. Cut the pork belly into small cubes, chop the white garlic into puree and set aside
3. Pour the salad oil into the pot, add the fish when the oil is 50% hot, fry the fish thoroughly, leave the bottom oil in the pot, fry the pork belly, then add the ginger, add a little water and wait for the water to boil, then put it in Add the seasoning to the fish and cook it until the soup is almost dry, add a little cornstarch to serve it
4. Sprinkle the minced garlic on the fish, add a little green onion, add salad oil to the pot and cook until it is 70-80% hot
Tips:When making this dish, when the oil is poured in the last, the oil temperature should be high, otherwise the garlic aroma of garlic will not come out.
