The practice of frying fish in a pot

300 grams of clean fish, eggs 1 piece, a little green pepper. Seasoning oil 1000g (about 75g), Shaoxing wine and soy sauce each 1 tablespoon, sesame oil and sugar each 1 2 tablespoons, vinegar1teaspoon, refined salt and monosodium glutamate each13 teaspoons, onion and garlic slices and Jiang Mo each.

working methods

1. Cut the fish into "slope blades", add salt, monosodium glutamate and Shaoxing wine for pickling and seasoning, hang "whole egg paste", fry until the skin is slightly hard, take it out and mash it. When the oil temperature rises, put it in oil and fry it thoroughly. When it turns golden yellow, pour it into the colander.

2. Add refined salt, monosodium glutamate, soy sauce, sugar, and appropriate amount of fresh soup to a small bowl, and adjust it into "clear juice" for use.

3. Heat the wok, add a little base oil, onion, ginger and garlic, add fish fillets, aged vinegar and Shaoxing wine, pour in "clear juice", stir well and pour in sesame oil.