1. Slice ginger and garlic, celery and cut into sections for later use
2. Fushou fish changed to oblique knife
3. After the oil is hot, add the Fushou fish and fry on low heat until golden on both sides
4. After frying, add garlic and green onion cooking wine light soy sauce, then add 1 liter of water
5. Boil on high heat for five minutes to get out of the pot
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