1. Cut ginger, minced garlic, chopped green onion and set aside
2. Wash the Wuchang fish, make a few slashes on both sides of the fish body, spread salt evenly on both sides, set aside
3. Heat the oil pan, add ginger and minced garlic until fragrant, and fry the fish in the pan.
4. After frying, add the dark soy sauce to color, sprinkle with chopped green onion and minced garlic, pour some water to boil, and collect the soup
5. After the soup is collected, sprinkle a small spoonful of chicken bouillon, take it out of the pot and serve on a plate
Tips:1. The fish body is covered with salt on both sides, so there is no need to add salt when cooking
2. Fried like this, the fish meat is very tender, sprinkled with garlic, more delicious, you can also add some peppercorns, depending on personal preference, it tastes very good
