1. Put rapeseed oil in the pot, add ginger slices and fry it to get the fragrance, and slide the pot to make the pot evenly stained with oil
2. Pinch out the ginger slices, slowly transfer the pomfret into the pan from the edge of the pan, and fry on medium heat until golden
3. Turn it over and fry the other side of the pomfret
4. Add ginger slices, dried chilies, pour in appropriate amount of water, turn to low heat and simmer after boiling
5. Simmer until the soup changes color, add some light soy sauce and salt to taste
6. Cook for a while, add the chopped green onion before serving
Tips:1. Use fried ginger first, the fried fish will not peel off, this step should not be omitted.
2. When frying the fish, tilt the pot properly, and fry evenly to the head and tail and sides of the fish
