Fried sugar and vinegar with Chinese seabream.Rice vinegarDried Chinese sea bassIngredients: 2 dried Chinese sea bass, garlic,ginger,mushroom soy sauce,rice vinegar, hot water, granulated sugar, chopped green onion, rice vinegar, hot water, granulated sugar, chopped green onions

Steps to make fried sugar and vinegar with Chinese seabream:

1. Wash the dried Chinese sea bass thoroughly, cut it into 4-5 cm length segments, drain the excess water, and set aside; lightly coat with cornstarch.

2. Heat a non-stick frying pan over medium-high heat, add a small amount of oil, then add garlic and ginger slices to fry out their aroma, then add the dried Chinese sea bass pieces, and cook on high heat until both sides turn golden brown (flip once after each side is done, do not flip back and forth frequently). Sprinkle with an appropriate amount of cooking wine, add about 10 grams of mushroom soy sauce and 30 grams of rice vinegar (adjust according to personal taste), then pour in 50 grams of hot water. Continue boiling the dried Chinese sea bass while shaking the pan a few times, sprinkle a layer of granulated sugar over the top (about 15 grams). Gently flip each piece of dried Chinese sea bass with a fork or spatula, shake the pan again to ensure full coverage of the sauce. When the sauce thickens significantly, turn off the heat, sprinkle with chopped green onion, and serve in a bowl.