Ingredients: 500g Lengba fish, accessories: 15ml oil, 5g salt, 10ml light soy sauce, 5ml cooking wine, 7ml vinegar, 5g green onion, 3g ginger.

1. Remove the scales, internal organs and gills of the fish.

2. Chop green onion, ginger and garlic.

3. Heat the oil in the pot, add the fish, onion, ginger and garlic, fry for a while, do not move, so as not to break the fish.

4. Add cooking wine, vinegar, salt and light soy sauce in sequence.

5. Pour in cold water that has not covered the fish. At this time, use a spatula to turn the fish to avoid sticking to the pan. Reduce heat to medium and simmer for 15 minutes.

6. When it is almost cooked, switch to low heat, leave a little juice, put it on a plate and serve it, and you are ready to enjoy.