1. Kill the tilapia well, wash, and marinate the whole body with salt, ginger, and wine for 10 minutes.
2. Wipe the water off the fish with a cloth.
3. The whole body is evenly coated with starch.
4. Put the pot on the stove, roast it on high heat until blue smoke appears, rub the bottom of the pot with ginger (to prevent the fish skin from sticking to the pot).
5. Pour peanut oil into the pot, and when it's 70% hot, add the fish and fry on high heat to set the shape.
6. Switch to low heat and fry slowly until the fish is cooked through.
7. Pick up the filter oil and install the dish.
8. Instant dessert wine bought in the supermarket.
9. Use a small bowl to take an appropriate amount, about two tablespoons.
10.
Add proper amount of boiling water to the sweet wine, mix in salt, monosodium glutamate, sugar, and a little soy sauce for toning.
Cut the ginger shreds and set aside.
11. Leave oil in the pot, add ginger shreds and sauté.
12. Pour in the mixed sweet wine, bring to a boil on low heat, and finally add wet starch to thicken the thick gorgon, pour it on the fried fish, sprinkle with green onions and red peppers, and finish.
