1. Taiwan's first fish-milkfish;
2. Scrape off the scales, dig out the internal organs, cut off the head, and cut into large pieces;
3. Cut green onion into sections, slice ginger, one spoonful each for fermented black bean paste and bean paste;
4. Dip the fish pieces with cornstarch and fry them in hot oil;
5. Fry until browned on both sides;
6. Add cooking wine, salt (lessly add some), green onions, ginger, sugar, bean paste, fermented soy sauce, a little soy sauce, cooking wine, add appropriate amount of water to boil, cover and simmer for 10 minutes on medium and low heat;
7. Just collect the thick soup.
8. Super rice with tempeh milkfish.
Tips:1. The fish is dipped in cornstarch, and it is easy to shape with frying and will not loosen.
2. Bean paste and fermented black bean paste have a salty taste, so put less salt.
