1. The pomfret is cut and washed, and the water is wiped off.
2. Put a flower knife on the fish, sprinkle a little salt, drizzle with cooking wine and marinate for 15 minutes
3. Sliced green onion, ginger and garlic
4. Heat the oil in the wok, fry the sliced scallion, ginger, garlic
5. Pat the fish with a thin layer of flour, put it in the pan and fry it on both sides
6. Add appropriate amount of water, add dark soy sauce, light soy sauce, salt, sugar, chicken essence, cooking wine to taste, bring to a boil on high heat, simmer on low heat for 20 minutes
7. Put the fish on a plate, add a little water starch to the remaining soup in the pot, heat it to slightly thick, and pour it on the fish.
Tips:It's very simple, there are no small thorns, and the elderly and children can eat with confidence.
