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1. Clean up the fish, wash it, and soak up the water with a paper towel, so that the fried fish will not stick to the pan.
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2. Then cut the surface of the fish with a knife, and then coat the front and back with salt, which will also have a non-stick effect.
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3. Spread ginger and green onion on the surface of the fish and let it stand for a while.
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4. Prepare garlic cloves and chopped green onions.
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5. At this time, we mix salt, chicken essence, light soy sauce, dark soy sauce, cooking wine, sugar, vinegar, and oyster sauce into a bowl of juice, then add three spoons of water and stir well.
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6. After the pan is dried, wipe the bottom of the pan with ginger slices. This is also a way to prevent the fish from sticking to the pan.
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7. Heat oil in the pot to burn more oil.
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8. Gently put the fish in the pan and fry on medium-low heat.
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9. When the fish is fried enough to be easily moved, turn it over and fry for a while until both sides are golden.
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10. At this time, we put the green onion, ginger and garlic cloves of the fish we just marinated into the pot.
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11. Pour in the prepared sauce and bring to a boil.
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12. Cover the pot and simmer for a while, until the soup is reduced, then open the lid to collect the juice over high heat.
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13. Put the fish out, sprinkle with chopped green onion, chopped pepper, and pour the soup in the pot.
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14. Eat it while it's hot.
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