It's the same as normal fish, purging is just removing all the internal organs.

Clean the fish and control the water and set aside. Then chop it into small pieces and then control the water. There are thorns on the back, so be careful when chopping.

Then put oyster sauce, cornstarch, salt, chicken essence, ginger, cooking wine, mix well with chopsticks and marinate for ten minutes.

Put a small amount of peanut oil in a pan and fry the fish slowly over low heat. When one side is done, turn it over and fry the other side.

When both sides are done, put the ginger in. Then pour half a bowl of starchy water into it, cook for a minute over medium heat, and then reduce the juice.