Main ingredients: 4 rice fish and one ginger.

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of minced ginger, appropriate amount of chopped green onion, and a spoonful of chopped pepper.

How to make pan-fried rice fish

1. After the rice fish is opened, remove the internal organs. Use a knife to carefully hang off the black membrane inside, remove the scales, rinse it and use it in the kitchen. The paper slightly absorbs the water on the surface.

2. Heat the pot slightly, cut the ginger into pieces, and use the cut surface to smear it repeatedly in the hot pot.

3. Pour oil into the pot and heat it until it is slightly hot. Place the processed fish in the pot and slowly fry the bottom over medium heat until it turns slightly brown and is set.

4. After the bottom is set, shake the pot gently to separate the fish from the pot, then carefully turn it over and fry both sides until brown.

5. After the fish is fried, sprinkle salt, minced ginger and chopped chili pepper on the fish.

6. Pour in an appropriate amount of water from the side of the pot. The water should not be too little, covering about half of the fish body.

7. Cover the pot and simmer the fish until it is completely cooked.

8. Leave a little more soup in the pot.

9. Arrange the fish on a plate, pour the remaining soup on the fish, and garnish with chopped green onion.