Fish and seafood are prone to produce protein degradation products after overnight, which can damage liver and kidney functions.

Materials

Fish, ginger, garlic, green onion, cilantro, soy sauce, vinegar, cooking wine, sugar, salt

Practice

1. Remove guts and gills from the fish, cut off the fins and the tail of the fish, and then cut diagonal slits on each side of the fish; and then use kitchen paper to absorb as much water as possible from the fish

2. Put oil in the wok and fry the fish on one side until it is golden brown. Add the fish, turn over when one side is golden brown, and serve the fish when the other side is also golden brown

3. Heat a little oil in the wok, add the chopped green onion, ginger and garlic, then add 1/2 tablespoon of vinegar, 1/2 tablespoon of cooking wine, 2 tablespoons of soya sauce, 1/4 tablespoon of sugar, a pinch of salt, and a bowl of water

4. When the water in the wok comes to a boil, add the fish, and simmer for half an hour, then reduce the broth to a simmer and serve. Serve on a plate and sprinkle with parsley