Braised seabass

Overview

I bought a wild sea bass one day and it was a bit big. I took the head part to make it and made the remaining tail part separately.

Bass processed clean.
Separate in the middle and cut with a flower knife.
Rub salt on the fish body and marinate for half an hour.
Hot pan and cold oil.
When the oil is smoking, put the fish in and fry.
Change the side dishes to the knife.
Fry the fish until golden brown on both sides, add onion, ginger, etc., and cook cooking wine and vinegar along the edge of the pot.
Put sugar.
Arrange the fish on the side dishes.
Release light soy sauce and dark soy sauce.
Put water.
Cover the pot, cook over medium-high heat until there is not much soup, add MSG, and reduce the juice over medium-high heat.
When the soup becomes thick, place it on a plate.
Soak the three-color shredded vegetables cut in advance in water.
Just put shredded vegetables on the fish body.
Finished product.