1. Clean the Qingjiang fish and cut into pieces, add a spoonful of salt and marinate for at least 20 minutes or overnight, so that the processed fish will be firmer. Wipe off the surface water with kitchen paper.
2. Put twice as much oil as usual for cooking in the pan and fry until the surface is golden.
3. A large piece of ginger, shredded, freshly chopped peppers, put in a pot and saute for two minutes.
4. Pour in six tablespoons of soy sauce and stir-fry on low heat. Slowly reduce the heat to dry the sauce so that the fish is cooked on both sides.
5. Put it out of the pot and serve it on a plate.
