Materials: perch, scallion, ginger and garlic
2. Clean and dry the fish and cut it obliquely to make it taste better. Then tap a layer of dry starch
3. Rub the sides of the frying pan with ginger. Heat the pan and then add oil. When the oil is 50% hot, turn the fish into a small fire and fry it over a low heat. Turn over the side
4. Fry fish on both sides and serve
5. Adjust the soup of the fish in advance, add the raw soy sauce, soy sauce, vinegar, sugar and water to mix for use
6. In another oil pan, stir fry the onion, ginger and garlic until fragrant
7. Put the fried fish into the pot, and then put the seasoning along the wall of the pot, so that the flavor of vinegar can be fully distributed. Turn to low heat after boiling, burn for about 15 minutes, and turn it over once in the middle
8. After the fish is fully tasted, take out the fish and leave the soup in the pot
9. Bring the soup to a boil again, add a little starch and thicken it to the fish on the plate