Braised seabass

Overview

The sea bass has less bones and is suitable for children to eat. My son loves fish, so I made it for him.

Remove the guts from the seabass and score it with a few cuts.
After marinating slightly, add a small amount of flour on both sides of the pan to prevent sticking.
Fry in oil pan.
Continue to fry.
Fry until golden for two years and then place on a plate.
Sauté onion, ginger and garlic until fragrant.
Add appropriate amount of water, light soy sauce, dark soy sauce, cooking wine and various seasonings and continue to simmer.
Turn to high heat around 20 to collect the juice.
I was not very skilled and burned the head and tail, but it tasted pretty good.