1. Cut and wash the fish, sprinkle salt on the body of the fish, rub the mucus layer off the fish, it will not be fishy.
2. Slice the ginger, halve the garlic, and chop the shallots.
3. Heat the pan with cold oil, add the sliced ginger first, then add the fish, fry on both sides until slightly browned.
4. Heat the pan with cold oil, add the sliced ginger first, then add the fish, fry on both sides until slightly browned.
5. Add the remaining ginger garlic and dried chili, and stir fragrant.
6. Add soy sauce.
7. Pour a little hot water, add salt and sugar. After the high heat is turned on, simmer for 3 minutes on low heat, turning over once in the middle. Harvest half of the juice over high heat, sprinkle in a little steamed fish soy sauce, and shallots.
