Prepare shredded ginger, garlic, soy sauce, oyster sauce, rice wine, a little cooking master, a little salt, garlic sprouts and cut them into oblique sections for later use. Remove the internal organs and gills of the fish, wash them, and make two slashes on both sides of the fish body with a diagonal knife. Press the fish body slightly with paper towels to absorb the water, put in hot oil and fry until 2 sides are golden brown, add shredded ginger and saute until fragrant, then add soy sauce, oyster sauce, rice wine and water, cover the pot and simmer for about 3 minutes, turning over. Cover the pot and continue cooking for 3 minutes. Finally, add the garlic sprouts and stir-fry briefly before serving.

The red sweettail, also known as the red octopus, is distributed in tropical and subtropical areas. There are two species in the Taiwan Strait of China. They like high temperatures, and the most suitable water temperature is 3℃~32℃. In the hot summer, their appetite is strongest. It has a lively temperament, likes to jump, and has the habit of swimming upstream, but it is not very agile and clumsy. Individuals of similar size often gather in groups and swim to the middle and upper layers of the water.