1. Preparation materials: bream, fresh mushrooms, ginger and green garlic
2. Wash the bream thoroughly, dry it with kitchen paper, and put a knife on the body of the fish (the black film inside the fish body must be completely torn off, it will be more fishy if there is a black film, and the knife is used to make the fish easy to cook. Easier to taste)
3. Remove the old roots of the shiitake mushrooms, wash and drain, and cut into dices (6 shiitake mushrooms are stir-fried and only a little bit more, if you like shiitake mushrooms, you can add a few more)
4. Slice ginger, mince green garlic
5. Put vegetable oil in the pot to heat up, sauté the ginger slices in the oil pot
6. Fry the fish in a pan until golden on both sides (best to use a non-stick pan for frying. In a normal pan, a layer of starch on both sides of the fish body can be used to prevent sticking. It's also relatively large, so the frying part of the tail is a little peeling)
7. Set up a frying pan, pour the mushrooms and stir fry until it is fragrant
8. Put the fish in the pot again, add cooking wine, light soy sauce, dark soy sauce, a little vinegar, salt and sugar, and a proper amount of water to boil. Turn to low heat and cook for about 10-15 minutes. Stop pouring the soup to let the fish evenly taste)
9. Finally, sprinkle with chopped green garlic after collecting the juice
