Methods/Steps

The head of the water fish is tied to the mouth, it is easier to rip it off, draw out the guts along the way, and rip off all the fins from the bottom up.

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Trim or cut each water fish into three to four sections with a knife, drain and dry for half an hour.

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Heat the oil in a dry pan, then sauté the ginger and garlic.

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Turn to low heat and fry the water fish, then add sugar, vinegar, soy sauce, old soy sauce, and moderate salt, and sear to taste.

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5

Water fish is very easy to cook, see the fish meat from transparent to white, a little rolling for a few moments is good. Remove from the pan and sprinkle with sliced scallions to look more appetizing.

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