1. Wash the fish fillet, wipe off the water, and cut into the desired size
2. Slice green onion, shred ginger, smash garlic, cut green onion and parsley
3. Take a pan, heat the pan with oil, pat the fish fillet with starch on both sides, put it in the pan, and fry on both sides; add green onion, ginger and garlic to explode the fragrance
4. Pour in cooking wine and vinegar to reveal the aroma, add light soy sauce and sugar, shake well, then add about 300ml of water, bring to a boil on high heat, then turn to medium heat, cover and cook for 2-3 minutes
5. Collect the juice over high heat, add the shallots when the soup is reduced by about half, and then keep lifting up the soup and pour it on the shallots and fish fillets
6. Collect the juice to about eighth, sprinkle in the coriander, continue to collect the juice until the soup is thick and shiny
Tips:If the bite is heavy or the fish fillet is thicker, you can sprinkle a little salt on both sides before taking the starch; you can also replace the fish fillet with other fish; if you don’t like coriander, you can leave it alone.
