Exclusive Stir-Fried Sea Bass with Three Onions

Cut half a small onion into pieces, slice the scallion diagonally into 'ear of an elephant' shapes, and cut the green onion into sections.

Prepare some more green onions and old ginger, cut into thin strips. Add some yellow wine and water, squeeze to extract the juice, and set aside.

Ask the boss to help cut the bass into pieces, then bring it back, rub it repeatedly with salt for a while, then rinse it clean and squeeze out the water.

Add some salt and light soy sauce to the fish, then pour in the scallion and ginger water, and mix well for later use.

After marinating the fish pieces for half an hour, remove the scallions and ginger, discard the marinade liquid, and add some starch.

Set aside after mixing evenly.

Heat the pan and add oil. When the oil is hot, reduce to low heat, and then fry the fish pieces one by one.

Experts can use a flat-bottomed iron pan.

Turn frequently until the surface is set and slightly browned.

Keep on low to medium heat throughout.

After the surface is slightly charred, add a little boiling water and put in the three onions.

Add some light soy sauce, mix evenly with chopsticks, cover and simmer for one to two minutes, then uncover and reduce the sauce over high heat.

Remove from the wok.

The scallion flavor is rich and very delicious.