1. The gills of the golden pomfret are removed, the belly of the fish is cleaned, and the water is drained after washing, and a few knives are applied to the fish to taste.
2. Wipe the fish with a kitchen paper towel, and then apply a layer of dry starch.
3. Heat up the wok and add a little more vegetable oil, then add the fish to both sides and fry it thoroughly for later use.
4. Add in the base oil, minced ginger, minced garlic, peppercorns, and millet pepper until fragrant.
5. Add water, appropriate amount of light soy sauce, dark soy sauce, sugar, vinegar, cooking wine, and salt, stir evenly, and bring to a boil.
6. Then add the fried golden pomfret, turn to medium heat and cook for about 15 minutes. During the cooking process, use a spatula to pour some soup on the fish from time to time.
7. Finally, heat the juice until the soup is thick.
8. Sprinkle a little green onion or coriander after serving.
Tips:1. The millet pepper is chopped and boiled and it is very flavorful. Add this according to your own taste.
2. When frying fish, don't rush to turn it over. Turn it over after one side is formed to avoid not forming.
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