2. Slice the fish with any thickness. Add a little cooking wine, marinate with salt, and chop onion, ginger, garlic and pepper at the same time.
3. Hot oil, 70% to 80% oil temperature, stir-fry ginger and garlic, stir-fry fish, and add the remaining cooking wine and salt. Add water to drown the fish.
Don't wait until the fish is fully cooked before pouring water, it will get old, and you can handle it yourself when you stir fry.
You can stir it with a spatula for a few times, and don't move after adding water. It is said that it will smell like fish. I haven't tried, but I don't want to try.
6. Pour out the water in the rice noodles, drain the basket slightly, start a pot, boil water, put some salt in the pot, put down the rice noodles and master the ripeness yourself. It's done, drained, put in a bowl, and vegetables.
7. Open the lid and observe the fish soup. If there is a white sign, you can put pepper. Wait a minute or two to turn off the fire. If it is too light, you can add salt and monosodium glutamate, pour it into a bowl and sprinkle with chopped green onion.