1. Cut the ginger and spring onions in the ingredients, and put all the sauce in a bowl. As shown in the picture, the fish should be cut three or four times on both sides, so that it will taste and cook quickly, because the fish will not slip and taste bad when it is cooked.
2. Add a small bowl of water to mix all the sauce, set aside and set aside.
3. Heat a pan, add a little oil, and sauté the ginger and chili until fragrant.
4. Fry it until both sides are slightly yellow, remember to cook it on a low heat, otherwise it will be battered.
5. Add all the sauce to the pot, because the sauce has been adjusted with water, so there is no need to add additional water here, and turn to medium heat.
6. After boiling, cover the pot and cook for about ten minutes, depending on the size of the fish. The larger one will cook for a longer time, and the smaller one will cook for a shorter time.
7. Add scallions, try the taste, add a little salt if needed, and don’t add salt if it’s salty enough.
8. At this time, if there is too much water, collect the juice on the fire, if it is just right, turn off the fire and set it up.
9. Complete the diagram.
Tips:Why add water to the sauce to reconcile it? Because the sauces are thick and thick, they can be boiled with water, and when they are cooked, they can be poured directly into a bowl. Because it is sauce-saki, you should pay attention to whether there is a dry pot during the process of covering the lid. If you feel that the water is not enough, you can add an appropriate amount of water on the way, otherwise it will be easy to paste.