1. First, clean the fish and drain it. Cut the fish a few times to make it easier to cook and taste. Cut the green onion into sections, shred the ginger slices, and set aside. Spread some salt oil and ginger shreds on the fish body and marinate for a while.
2. Add the oil, bring the oil to a boil on a high fire, and put the fish in the pot~ (for fear of splashing the oil, add a little salt to the oil to prevent the oil splashing and the fish from sticking to the pot)
3. Turn to medium heat and fry on both sides until golden brown. When frying the fish, do not turn it over to prevent the skin from sticking to the pan. Fry one side and then turn the other side to fry.
4. After frying on both sides until golden brown, add appropriate amount of water to submerge half of the fish body, then add appropriate amount of salt, soy sauce, and ginger. (Remember not to put too much salt. I also used a little salt during the marinating.) After cooking on medium heat for 3 minutes, turn the fish over so that the other half of the fish will taste better.
5. Sprinkle chopped green onions at the end. Don't boil the juice in the pan, save a little.
6. Put the fish on the plate and drizzle the sauce on the fish body. carry out.
Shredded ginger and chopped green onion can well remove the fishy smell while still retaining the fishy taste.