1. Ingredients: One piece of Fushou fish, 1 spoon of Chaoshan bean paste, appropriate amount of oil, 1 spoon of salt, 2 spoons of soy sauce, 6 slices of ginger, appropriate amount of water.

2. Wash the fish (wash the black layer inside the fish belly to white), and then sprinkle a thin layer of salt evenly on the fish;

3. Cut the ginger into shreds and set aside;

4. Heat the oil in the pot, add the ginger and saute until fragrant;

5. Add the lucky fish and fry until golden brown, turn the other side Come over and fry;

6. Put the shredded ginger into the belly of the fish with a spatula (to prevent the ginger from frying for too long and it will become burnt, and it also has the effect of removing the fishy smell);

7. Pour in an appropriate amount of water and bring to a boil over high heat;

8. Add Chaoshan bean paste, stir evenly and bring to a boil;

9. Add soy sauce, stir evenly and bring to a boil;

10. Cover the pot and cook until the fish is cooked through, then serve on a plate.