1. Mix soy sauce, sugar, and vinegar for later use.
2. Cut the Minghe into thin strips and finely chop the green onions.
3. The luobu is ground into a slurry.
4. Wash the yellowtail to absorb excess water.
5. Sprinkle some salt on both sides and let stand for 15 minutes.
6. Coat with a thin layer of flour.
7. Fry in a pan until browned on both sides.
8. Pour in the adjusted soy sauce, etc., and collect the juice.
9. Served with Luobu sauce, Minghe and green onions.
