1. Wash the pomfret
2. Prepare the seasoning
3. Cut the fish back evenly and diagonally for easy taste
4. Pour the oil in a hot pan, add the pomfret under the oil, fry until golden brown on both sides, and then remove
5. Leave the bottom oil in the pot, add the ginger and garlic slices to fragrant
6. After returning the fish to the pot, add the cooking wine along the side of the pot
7. Add soy sauce and dark soy sauce
8. Add boiled water and the amount of water is not right. It is about the same as the fish body. Cover it on a large fire. When the juice is half, add the perilla leaves and cover
9. Boil until the juice is thick, turn off the heat and get out of the pot
10. Sprinkle with chopped green onion and serve
Tips:1. The fish is very fresh. I use light soy sauce and dark soy sauce to season it. It tastes delicious. Our taste is more light, you can also add salt to taste;
2. Be sure to add boiling water when cooking the fish, so as to reduce the fishy smell. Just don't collect it too dry, it will be thick.
