1. Clean up the fish.
2. Shred ginger, finely chop green onion and red hot pepper and set aside.
3. Put the oil into the pot and saute the ginger, add soy sauce, salt, sugar, cooking wine, a little vinegar, add fish, and add water.
4. Bring to a high heat, change to low heat and cook slowly, about half an hour, let the bittern off the high heat.
5. Sprinkle with chopped green onion and red hot pepper and serve.
For this kind of small fish, there is no need to fry it when braising so that the fish will be tender! When adding water, add a little more, and cook slowly on low heat to make it more delicious.