Prepare all the ingredients, the fans soak in water in advance to soften the spare.

Pomfret cut off the fins, from the lower edge of the mouth to the cloaca cut a knife, remove the viscera and wash, rub a little salt on both sides of the marinade for about 10 minutes, and then longitudinally cut into chunks; ginger peeled and sliced, green onion chopped into green onion spare.

Pour a little cooking oil into a frying pan, heat it up and add ginger slices to stir-fry the pan, then fry the marinated pomfret pieces until both sides are slightly colored and then fish out.

Take one Rossa pot, put the fried pomfret pieces and ginger slices into it, add 2 spoons of soy sauce and 1 spoon of dark soy sauce.

Pour in boiling water until the fish pieces are not covered, bring to a boil over high heat, then reduce heat and simmer for 3 minutes.

Add the soaked vermicelli and continue to simmer for half a minute.

Add half a spoonful of sugar to refresh the taste, taste the seasoning no problem and sprinkle with chopped green onion, turn off the fire out of the pot.

Put on the plate, can be sprinkled with red pepper rings garnish.