1. Use a pair of chopsticks to press the gills and insert them into the fish belly, hold the chopsticks and turn clockwise. When you can easily turn the chopsticks, clamp the chopsticks and pull out, and the gills and internal organs of the fish are all cleaned. At the same time, wash the shallots and cut into short pieces, and mince the ginger.
2. Pick up the double-sided fish with a slow knife along the fish bones and cut them into pieces.
3. Brush the non-stick pan with light oil, fry the fish on both sides with little salt until golden, and add a little pepper.
4. Sprinkle in chives and minced ginger
5. Turn on a high fire before starting the pot. Force the oil out of the fish pieces.
Tips:1. Use medium heat for frying fish, but before starting the pan, be sure to use high heat to force out the oil in the five pieces;
2. Don't waste the remaining fish wood (fish bone), you can use it to make soup!
