1. 1 turbot.
2. Kill the turbot, wash and cut into pieces, add salt, shredded ginger, green onion, garlic slices, and cooking wine to a bowl and marinate for 20 minutes.
3. Wipe off the moisture with kitchen paper.
4. Put the turbot in a large plate and sprinkle with dry starch.
5. Grab it with your hands, pick up the fish pieces to shake off the excess starch.
6. Heat the oil in a hot pan and fry the fish until golden brown on both sides. Remove and drain the oil.
7. Pour out the oil in the pan, reheat it, add the fish cubes, and fry again. Sprinkle with chopped green onion, black pepper, chicken essence, and stir-fry cumin powder evenly.
8. Spread a large plate with celery leaves or lettuce, and then place the fish cubes.
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Tips:Fry it first and then fry, the fish pieces are a bit thick, it is difficult to fry them directly inside.
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