1.
The fish body should be dry.
Marinate the fish with salt and a little ginger for about 15 minutes, then drain the excess water and dry the fish with kitchen paper, or put it in a shallow basin to dry the water.
2. If you don't have kitchen paper or you are in a hurry, pour out the water in the marinated fish and pat the fish on both sides with a thin layer of dry flour or cornstarch.
3. After the hot pot and cold oil pot heat up, turn to low heat, and put the fish in the pot immediately after pouring the oil.
4. Do not turn the body of the fish frequently after the fish is in the pot. Do not rush to turn it. If you use an ordinary pot, you can turn the pot from time to time to make it evenly heated. When the fish body turns from translucent to white, you can use a spatula to lighten it. Gently push down the fish, if you can easily move it, you can turn it over. This process must be patient.
5. Fried sardines, sprinkled with salt and pepper and chopped green onions are a good dish to go with wine. If it is other fish, drizzle with sauce, put some ginger and spring onions, close the lid and simmer for a few minutes, it will be a delicious braised fish. .
6. Plate.
