1. Wash the bream, put a flower knife on both sides of the fish body, put salt on both sides, and marinate in cooking wine for about half an hour (the black film in the fish belly must be removed)
2. The marinated bream should be dried with kitchen paper. Pour an appropriate amount of oil into the pot and heat it over high heat, then turn to medium and low heat. Add the bream and fry the fish to a golden bottom.
3. Turn the heat to a low heat, turn the fish over, and fry the bottom golden brown again
4. Pour the fried fish into boiling water that is half of the fish body and boil until boiling
5. Pour soy sauce
6. Add ginger shreds
7. Put another spoonful of bean paste and fish soup and mix well
8. Turn to low heat and simmer until half of the fish soup is left in the pot. Carefully turn the bream over and add a spoonful of lard
9. When there is one-third of the soup left in the pot, add the minced garlic and simmer again. When there is still a little soup in the pot, turn off the heat and put it on a plate, and then sprinkle with chopped green onion.
Tips:1: If you are afraid that the frying fish will stick to the pan, you don’t need a flat-bottomed non-stick pan\n2: If you like to drink fish soup, leave more broth.\n3: Put the garlic too early, the bream will not taste the smell of garlic\n4: The bream The fish is marinated first to make it easier to taste
