2. After the Basha fish is thawed, the surface moisture is dried, and a little salt is sprinkled for a few minutes.
3. Cut the onion, ginger, garlic and green pepper into sections and put them in a bowl for later use.
4. Put oil in the pan and start frying Basha fish. You'd better use a non-stick pan here. If there is no non-stick pan, just put a layer of ginger juice on the pan before putting oil, so it won't stick to the pan. Fry the fish until golden on both sides, then put it on a plate and set it. Don't pour out the remaining oil in the pot, it will be useful next.
5. Then start making sauce, prepare an empty bowl, add two spoonfuls of raw flour, one spoonful of oyster sauce, half a spoonful of sugar, a little black pepper, and then add a proper amount of water (the amount of water determines the amount of sauce) and mix well.
6. Pour the chopped onion, ginger and garlic mixture into the pot and stir-fry until the fragrance comes out. Pour in the prepared sauce and continue to stir fry. When the pot begins to bubble, turn off the fire and pour the sauce over the fried fish.