1. Remove the internal organs of the fish, tidy up, and drain the water
2. Add a little salt and cooking wine, mix well, marinate for 5 minutes
3. Sprinkle an appropriate amount of starch on the surface and evenly dip
4.
Heat the pan with cold oil, and fry the fish in the pan
5. Fry on both sides and prepare it for use
6. Leave the bottom oil in the pot, add the green onion, ginger, garlic and fry until fragrant
7. Add the fried fish, cook it on high heat, add the cooking wine and balsamic vinegar
8. Add some soy sauce
9. After adding water to boil, cook for 5 minutes
10. Add salt and sugar to taste
11. After the fire has collected the juice, turn off the fire
12. Put it out of the pot and serve on the plate, ready to taste
Tips:1. Because this fish has tender meat, the surface is covered with a layer of starch, which can be kept intact during frying.
2. You can use balsamic vinegar or other vinegar. You can also use light soy sauce instead of soy sauce.
