1. Select the male fish with thick meat and cut off half the tail. Because the fish head part has less meat, in order to save costs and eat more meat, the fish tail part is chosen.

2. Wash the fish belly, scrape off the internal organs and black objects, cut into small pieces (small pieces are convenient for cooking and operation) and put them in an open bowl for later use.

3. Pour the soy sauce into the bowl and suggest adding some salt. Because soy sauce is dark and not salty enough. If you want to make the fish more tasty, you can add a proper amount of refined salt.

4. Put the washed fish in an open bowl and let the soy sauce soak the fish. While boiling the oil in the pot, while waiting for the oil to divide into seven or eight points, put the fish soaked in soy sauce into the pot piece by piece. Remember, you can't roll the fish, or the fish won't turn into pieces and fry it on the fire. After all the fish are put into the pot, carefully lift the pot to make the oil evenly distributed in the fish, but you can't turn the fish, but you can gently toss the oil pot to make the fish pieces evenly heated.