Tools/raw materials: 500g of Cremastodon argyrophylla, parsley 1 tree, proper amount of oil, onion 1 segment, ginger 1 block, 2 cloves of garlic, 2 tablespoons of soybean sauce, 3 pieces of soy sauce 1 tablespoon, and 3 dried peppers, and cooking wine 1 tablespoon.

1. Remove gills and viscera from the fish, rinse and drain the water. The pectoral fin and dorsal fin of the fish have sharp spines, and the wound is red and swollen with severe pain after stabbing people. Be careful when cleaning up the fish, so as not to be stabbed.

2, onion cut into small pieces, ginger minced, garlic sliced, dried Chili cut into sections, soybean sauce diluted with a little water, will be relatively dry, easy to paste the pot when frying.

3. Heat the pot with oil, add onion, ginger and garlic, and saute the dried peppers.

4. Stir-fry in soybean sauce, and stir-fry the sauce. soybean sauce must stir-fry the flavor to make it fragrant.

5, add the right amount of water, the water is not too harsh, add soy sauce, sugar, cooking wine, and then add a little salt, the salt should be added less, soybean sauce is salty, and the light salt can be omitted.

6. Bring the fire to a boil, add the croaker, and make it tasty with a small fire.

7. When there is a little soup left in the fire, the soup will be thickened by the fire, turn off the fire, put it out of the plate, and sprinkle with coriander.