1. Beat the garlic, cut the green onion and celery into small pieces, and cut the ginger into strips for later use.
2. Wash the Fushou fish and sprinkle with a little salt and pepper to marinate.
3. Coat both sides of the fish with cornstarch evenly.
4. Put the oil in the hot pan and start to fry the fish on medium heat until the golden brown on one side turns over the other side.
5. Remove the fried fish.
6. Turn the stove to high fire and wait until the oil temperature rises to re-fry the fish.
7. Put the re-fried fish oil into the plate.
8. Stir-fry the garlic and ginger in a pan with a little oil.
9. Add a spoonful of bean paste.
10. Add water to boil, a little salt, chicken essence, and oyster sauce to taste. Try the saltiness before adding salt to taste.
11. Starch water thickens.
12. Add chopped green onion and celery after boiling.
13. Stir well and pour it on top of the fish.
14. Finished product.
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