1. First use scissors to cut off the belly of the skinned fish, starting from the mouth to near the tail. After cutting, you can find a layer of skin in the cut part. Peel off this layer of skin and you can see the slippery meat. Wash and set aside. (There is a thorn on the head, be careful not to get hurt. The skin on the fish head can also be peeled off)
2. Wash the green onions, ginger, garlic and small peppers and chop them into fine pieces
3. Heat oil in a pan, put the washed skinned fish in an oil pan and fry it until the meat turns from transparent to white, and then serve. Leave the bottom oil in the pot. (When frying, you can put some salt in the frying pan to prevent oil spraying)
4. Heat oil, saute the minced ginger and garlic, pour the fish into the pot, stir fry a few times, add the cooking wine and light soy sauce, add a small bowl of water, bring to a boil on high heat, and turn to low heat. When the juice is almost harvested, add the chopped green onion and chili. Stir fry a few times to get out of the pot.
Tips:This kind of fish is big or small, and the big meat has a bit of firewood, so you have to pick the small one to buy.
