Stewed Sea Bass
1.
Scrape the scales of the fresh seabass to remove the internal organs (you can put them in the fishmongers to slaughter them directly).
2.
Sit the pot on the heat, put in the cooking oil, heat to five or six minutes, then fry the fish pieces and fish meat down, and fry them until one side is almost cooked, then turn them over and fry them.
3.
When the fish is about to fry, beat the green onions into knots and fry them together. After the fish is cooked on both sides, add a proper amount of water (cold water) along the side of the pan. Bring to a boil, add ginger, add some white rice vinegar, turn to low heat and simmer. About 30 minutes, the fish soup turns white, add salt and a little chicken powder (the chicken powder is very small, the fish soup itself is very delicious) and sprinkle a few green onions on it.
