Fried white fish in ancient way

Recommender：Xuanwu Hotel of Wudang Mountain，This recipe is provided by Xuanwu Hotel of Wudang Mountain. Thank you for your support to Boao aquatic products!

Ingredient: Danjiangkou pickled white fish
Ingredients: onion, ginger, garlic, soy sauce, vinegar, lard, salad oil
Method:
1. Drain the water after thawing
2. Heat up the oil in the wok and fry the white fish until both sides are slightly yellow. Set aside.
Three Pot cooked lard, salad oil, heat under ginger, onion, bell pepper, pepper pan, add vinegar, a little soup, and then fish pot, add garlic, with Donggu yipinxian sauce seasoning, generally do not need to put salt, you can add agastache leaves with fire, three minutes after the soup is thick, you can start the pot, remove the ingredients left pepper, garlic, pour on the fish soup, sprinkle a little onion 。
Features: but oil, not thicken, fresh and delicious fish, silk into pieces, the traditional way of firing, home flavor.