1, material: Wuchang fish 1. Seasoning: 4 grams of salt, 4 grams of soy sauce, 5 grams of vinegar, 3 grams of ginger, 6 grams of cooking wine, 5 grams of chives, and appropriate amount of vegetable oil.

2. After the fish is washed, remove the black inner membrane from the fish and make several cuts on the fish's back with a knife.

3. Use kitchen paper towels to dry the fish.

4. Sprinkle some salt on the surface of the fish.

5, the pot is hot, add the right amount of oil, add ginger and fry.

6. Put the fish in the pot and fry until golden brown.

7. Turn over and fry the other side until golden brown.

8. Add the right amount of cooking wine, soy sauce and a small amount of vinegar, and then add the right amount of water. Bring to a boil and turn to low heat for a quarter of an hour.

9. Add salt and other seasonings, turn over and cook for another five minutes, and then collect the juice on high fire.