1. Cut the fresh bream from the back, so that the fish body is completely spread in half. After treatment, remove the scales and clean them (the black film on the gills and belly of the fish must be scraped clean, which are the chief culprits that easily make the fish smell);

2. Spread a thin layer of salt on the whole body of the bream, let it stand for half an hour, and use kitchen paper to absorb the water from the fish for later use;

3. Shred ginger, sliced garlic and washed coriander;

Heat the pot first, then pour the tea oil. When the oil temperature rises, shake the pan to make the oil cover the pan wall evenly. Carefully put the bream back down and fry it slowly with low fire until the fish is golden yellow. Then carefully put the snapper in a stainless steel plate with its back up.

5. Add shredded ginger, sliced garlic and chopped pepper, stir the remaining oil in the wok, add a little water to boil, pour in soy sauce and oyster sauce to make the soup bright, and pour it on the fried mandarin fish together. Finally, pour a little sesame oil, put an induction cooker (or add fire) under the stainless steel basin, and simmer slowly. Coriander is an ornament, so you can put more if you like.