After killing the fish, apply salt and seasoning, and apply explosive powder to drown for about half an hour;

B, put the oil in a hot pot, put the fish in hot oil, fry the fish in turn with slow fire or fire until the fish is golden yellow, and put it in a small plate for later use.

C, put oil in a hot pan, saute scallion, garlic slices or minced garlic, ginger slices, etc., put appropriate amount of water, and put your favorite seasonings (such as bean paste, cooking wine, lobster sauce, vinegar, sugar, etc.) to thicken the juice. Add the fish and cook in a closed container for about ten minutes. Usually, the longer you cook in the pot, the more flavors of all kinds of spices will go in, but you can't cook endlessly in the pot. Know when to stop.

After the fish matures, release the favorite seasonings such as onion and coriander, which not only achieves the purpose of enhancing fragrance, but also achieves the purpose of decoration.

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