1. Wash the salted fish and cut into sections
2. Add oil to the pan and heat it up, add the fish segments and fry them to make golden brown on both sides, set aside and set aside
3. Pour green onion and ginger into the pot and sauté until fragrant, then add garlic chili sauce and saute until fragrant
4. Add the fish section, pour in cooking wine, soy sauce, add water to 1/2 of the fish, bring to a boil on high heat, turn to medium and low heat, and simmer for more than 10 minutes (turn the noodles halfway)
5. When there is a little soup left, put the fish segments in a plate, pour the water starch into the remaining soup, heat it until it is thick, pour it on the fish segments, and put the coriander segments on it.
Tips:The oil temperature for frying fish should be higher, the garlic chili sauce is salty, so you don’t need to add salt
