1. Clean up the Fushou fish and score a few knives on the fish (for flavour). Spread the fish evenly with salt and marinate for 15 minutes. Peel the ginger and smash into pieces. Cut the green onion into sections.
2. Fold the yuba into sections and soak in cold water for half an hour.
3. Add oil in a hot pan, stir fragrant ginger, add fish and fry until slightly yellowed on both sides.
4. Pour the soaked yuba with water, add cooking wine, pepper, sugar, and soy sauce to taste.
5. Simmer over medium heat until the juice is collected (about ten minutes).
6. Sprinkle the green onions and remove from the pot.
7. start.
Tips:The yuba must be soaked in cold water. Hot water is easy to pick up.
