How to prepare Jinshilin’s signature seabass sauce?

Signature seabass main ingredients: (one serving) 600g seabass auxiliary ingredients: (one serving) 200g shredded onions, 50g coriander segments, 60g minced garlic Seasoning: (the following ingredients are suitable for 60 dishes, each 500g of sauce for each serving) 1000g of Lee Kum Kee light soy sauce, 1814g of Lee Kum Kee oyster sauce, 1000g of white vinegar produced in Shanghai, 840g of Shanxi mature vinegar, 1200g of Guangdong rice wine, 900g of kumquat oil, 3000g of honey, barreled chop produced in Hunan 800g chili pepper, 1300g teriyaki sauce, 3250g sugar, 1700g Thai chicken sauce, 736g Lee Kum Kee garlic chili sauce, 2200g water, 4000g special cooking oil. Fish marinade: (for 60 servings) 100g salt, 200g MSG, 250g oyster sauce, 250g light soy sauce, 150g cooking wine, 4000g water, 100g green onions, 50g ginger, 100g pepper. Preparation: 1. Cut the seabass into marinated fish sauce For 1 hour, add cornstarch into 60% hot oil and fry over medium heat until cooked. 2. Pour oil into the pot. When it is 50% hot, add minced garlic and fry until golden brown. Add minced garlic chili sauce and fry over low heat for 1 minute. Mix all the remaining seasonings thoroughly and pour into the pot. Bring to a boil to make the sauce. 3. Heat the iron plate covered with tin foil, add shredded onions and coriander segments to make a base, then add the sea bass, add 500 grams of sauce and gravy, add a little scallion oil and sesame seeds, pour it on the arranged sea bass, and wrap it with tin foil , just serve it with the iron plate. Key points: 1. Making cooking oil is one of the key points: put 4000 grams of salad oil in the pot, when it is 30% hot, add 10 grams of bay leaves, 10 grams of cinnamon, and 10 grams of star anise and fry over low heat until fragrant, then add 500 grams of green onions and fragrant garlic. Fry 300 grams of green onions, 300 grams of onions, 400 grams of dried shallots, and 80 grams of ginger over low heat until slightly yellow and fragrant. Finally, add 300 grams of chili powder and fry until bright red to make cooking oil. 2. The main feature of this dish is the sauce. The proportion must be accurate. Practice has proved that it is more in line with the taste of local people. 3. When frying fish, pat a thin layer of cornstarch outside, not too thick, otherwise the appearance will not be fresh, and do not use starch. If starch is used for a long time, the skin will easily become soft.