1. Remove the scales, gills, and viscera of the fish, and chop the green onion, ginger, and garlic.
2. Heat oil in a pan, add green onion, ginger, garlic and red pepper and saute until fragrant.
3. Put in the sea fish and turn on the fire. Cook into the cooking wine. The vinegar is cooked and the fire is made to evaporate the excess water to achieve the purpose of removing the fishy smell.
4. Add light soy sauce.
5. Add an appropriate amount of water. After boiling, leave the lid uncovered and simmer for about 10 minutes. Season with salt in the middle.
6. To evenly taste, turn over the fish on top. Add pepper and simmer for about 3 minutes.
7. Add coriander and MSG to enhance the flavor.
8. Turn off the heat after the juice is collected.
9. Put it out of the pot and serve on the table.
Tips:1. To cook this kind of fish with heavier smell, you must use onion, ginger, garlic, red pepper, cooking wine, vinegar, pepper and other seasonings, which can remove the fishy smell and enhance the freshness.
2. When stewing, it is best to stew in an open mouth to make the fishy smell easy to spread.
