Kill 1/8 Wuchang fish, wash it, and lightly score three times on both sides of the back with a knife. Don’t make too deep a cut, just a little;

Cut 2/8 ginger, garlic, and onion. OK;

3/8 Heat the oil pan, pull the fish tail and gently slide it down to the edge of the pan, fry the fish until brown on both sides;

4/8 Add onion, ginger, Sauté the garlic until fragrant;

5/8 Then add an appropriate amount of water to cover the back of the fish, then add a few drops of dark soy sauce, a little light soy sauce, and a grain of single crystal rock sugar (or a little white sugar) and cook over high heat Bring to a simmer over medium-low heat;

6/8 Turn the noodles over halfway through and pour the soup over the fish several times; 7/8 Wait until 3/3 of the soup is left. At the same time, add salt, monosodium glutamate, and cornstarch mixed with a little water, stir with a spatula until the soup thickens, sprinkle with green onion or chopped green onion or coriander, and it is ready to serve;

8/8 Finished product, light.