1. Prepare a fresh fish, usually choose freshwater fish such as grass carp or sea bass, the cleaning of the fish is very important, you need to completely remove the internal organs and scales, and rinse with water. Then, cut several diagonal cuts on each side of the fish.
2. Prepare the ingredients. Ginger and garlic, cut the ginger into slices, crush the garlic and set aside. Prepare an appropriate amount of green onion and coriander.
3. Before cooking, preheat the casserole over low heat to remove moisture and prevent the fish from sticking to the pan.
4. Put the casserole on the fire, pour in an appropriate amount of cooking oil to heat, wait for the oil temperature to rise, add ginger slices and minced garlic and stir-fry to bring out the fragrance.
5. Put the processed fish into a casserole and fry it on both sides until slightly yellow, which can ensure that the fish is not easy to break during the subsequent baking process. At this point, add an appropriate amount of cooking wine, light soy sauce, dark soy sauce and sugar.
6. Pour in enough hot water, the amount of water is about not over the body of the fish. Cover the pot, reduce the heat to medium-low heat, and bake slowly. This step is crucial, as the control of the heat has a direct impact on the taste of the fish. Excessive fire will cause the surface of the fish to harden prematurely, affecting the internal aging; If the heat is too low, the fish may not be tender enough.
7. After about 20 to 30 minutes of baking, open the lid and you will see that the soup is already rich, and the fish is ruddy in color and exudes a tangy fragrance.
8. Sprinkle with chopped green onions and coriander, and a pot of casserole baked fish with full color and flavor is completed.