The fish is cleaned, and the fish on both sides of the fish are cut into four or five knives and drained for use.
Use 1 scoop of cooking wine, 2 scoops of soy sauce, 1 tsp salt and marinate for about 10 minutes.
The onion is cut into small pieces, the onion tail is cut into thin filaments, ginger is shredded, garlic is chopped into garlic, and the pepper is sliced into thin slices.
Adjust the juice: pour 1 scoop of cooking wine in a small bowl, 2 scoops of soy sauce, 4 tablespoons of vinegar, 3 tablespoons of sugar, 5 scoops of water and mix well, and then take a bowl and mix with appropriate amount of dry starch and water.
Put the oil in the pot, the oil is heated to 180 degrees, the fish is wrapped in dry starch, put into the pot and then simmered to a small fire and golden to the sides.
Leave a little base oil in the pot, burn to 50% heat, change the small fire into the onion ginger and garlic
Pour in the prepared juice to boil
Cook in starch water, if it is too thick, add some water until it is adjusted to your satisfaction.
Put the clams on the fish