Three fish

1

Cleaning of dry water drying out of fish pieces and slashing of fish on both sides

2

And on the surface, thin dry powder

3

Hot pots, appropriate quantities of oil, with fish pieces set up, and small fires slowly fry

4

The other side will be made of gold when it's turned to gold

5

(a) Prepare other raw materials when they're cooked: a glass of wine, a glass of raw smoke, a glass of Coke and some ginger

6

And leave a little oil in the pot, and pour down the fragrance of ginger

7

I'll put it in a piece of fish already cooked

8

Put three cups of raw material ready, and the fire will burn open and be turned into a small fire pot for 10 minutes

9

Add an appropriate amount of salt and then turn to the fire for juice

10

Put the juice on the plate。

1. The ribbonfish pieces must be thoroughly drained or patted dry with a clean towel; this not only helps them get coated in a thin layer of flour, but also ensures they don't stick to the pan during frying. 2. When frying the fish, remember to use a hot pan with cold oil. Do not rush to flip the pieces after adding them to the pan. When you think they are ready, gently shake the pan; if the fish slides easily, it means one side is cooked, and you can flip it to fry the other side. 3. This dish is simple to make and requires only three ingredients: one cup of light soy sauce, one cup of cooking wine, and one cup of cola. After adding these, simmer for ten minutes so the fish absorbs the flavor, then reduce the sauce over high heat. 4. Be sure to use less salt, as ribbonfish is saltier than other types of fish.