Hangcha fish is a delicious Cantonese dish. Here is a simple recipe:

Ingredients:

-Hangcha fish (about 500g)

-Ginger

-Onion

-Garlic

-Cooking wine

-Salt

- White pepper

-Light soy sauce

-Cooking oil

Steps:

1. Wash the transverse fish and remove the internal organs and head, cut into large pieces.

2. Add an appropriate amount of water to the pot, add fish pieces, ginger slices and green onion segments, cook until the water boils, remove the fish pieces, and rinse with clean water.

3. Add appropriate amount of oil to the pot, add fish pieces and stir-fry until the surface is slightly brown.

4. Add appropriate amount of cooking wine, salt and white pepper, stir-fry evenly.

5. Add appropriate amount of light soy sauce and stir-fry evenly.

6. Add an appropriate amount of water to cover the fish pieces, bring to a boil over high heat, then reduce to low heat and simmer for about 15 minutes until the fish becomes soft.

7. Take out the cooked fish, drain the water and put it on a plate.

8. Add an appropriate amount of oil to the pot, add minced garlic and stir-fry until the aroma comes out, then pour it on the fish pieces.

Warm Tips:

-When cooking fish pieces, boil the water before adding the fish pieces. This can remove the odor of the fish.

-When frying fish pieces, use medium heat to avoid burning.

-Use low heat when stewing fish, and the stewing time should be adjusted according to the size of the fish and the performance of the stewer.

-Sprinkle minced garlic at the end to increase the aroma of the dish, and you can also adjust it according to your own taste.