1. Remove the internal organs of the spurred fish, wash and cut into small pieces
2. Heat the pan, add an appropriate amount of oil, add sliced ginger after the oil is hot
3. Burst the ginger for a while, add the porcupine fish
4. Stir-fry evenly, add 2 spoons of cooking wine
5. Add 1 tablespoon of light soy sauce to taste
6. After mixing evenly, pour in a suitable amount of water, cover the pot, and simmer. When the water is almost dry, check whether the fish is cooked, and it can be out of the pot after it is cooked.
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