1. Anyone who has bought this kind of fish knows that the scales of this kind of fish are very difficult to scrape, and the skin of the fish is not as easy to tear off as peeled fish. Some people scald fish skin with boiling water, and then tear it off with scales to cook. Although this can barely peel off the skin of the fish, if it is scalded with hot water before cooking, the fish will lose its tender meat.

2. Onion oil is made from dried chopped green onion and fried with slow fire.

3. Clean the gills and stomach of the fish, heat the oil pan, just pour a little oil into the pan, and fry the fish slightly on both sides of the pan. This step can make the fish eat more solidly and taste better.

4. Add shredded ginger, pour in hot water to melt salt, cover the pot, turn the fish over and cook until half cooked. If the salt water cannot be completely dried, be sure to save some soup. Sprinkle shredded onion, and pour a spoonful of onion oil on the pan.

5, a very simple seafood dish, it only takes ten minutes to get the pot and plate.