1. There is no roe in this season's capra.
2. Prepare ginger shreds.
3. Prepare chopped green onion and dried chili.
4. Cut to the middle of the fish belly and clean the fish.
5. Marinate in salt for 30 minutes and fry in a non-stick pan. Instead of using a non-stick pan, you can marinate and mix the fish with a little starch, so that the fish will not be scattered.
6. Slowly fry on low heat until both sides turn yellow.
7. Sprinkle in ginger and continue frying.
8. Fry until the water in the fish is dry, and the body of the fish becomes hard and easy to pick up, and then it is ready to be plated.
9. To make the sauce, pour hot oil on the surface of the chopped green onion and chili, then pour some soy sauce and mix well.
10. Then pour the sauce onto the surface of the fish, and the spring onion with a slightly spicy fragrance is completed.
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