Remove viscera, gills and fishing lines, wash blood powder, and cut a few knives diagonally on the fish belly with a knife to taste. Rub a little salt and pour in a little. ...

2.

Shred shallots and dried peppers, slice ginger and mince garlic for later use.

3.

Drain the fish, pat a little corn starch (other starch or flour is also acceptable) and fry it in the oil pan.

4.

The sides are yellowish.