1. Ingredients: One piece of Wuchang fish, garlic, green onions, ginger powder, oyster sauce, light soy sauce, soy sauce, cooking wine, cooking oil, and rock sugar.

2. Clean up the Wuchang fish, remove the internal organs, scales and gills, clean it, use kitchen paper to absorb the water from the fish, peel the garlic, and cut the green onion into small pieces. The fish must be clean and free of blood.

3. Heat the wok, add a little cooking oil, cut oblique knives on both sides of the Wuchang fish body, put it in the pan, and fry both sides.

4. Use the remaining oil at the bottom of the pot to fry the garlic and green onions together.

5. After the Wuchang fish is fried on both sides and changes color, add cooking wine, light soy sauce, ginger powder and a small spoonful of oyster sauce.

6. Finally, pour a large bowl of boiling water, put the fish roe and fish soak into the pot, bring to a boil over high heat, then turn to medium heat and simmer until the flavors are infused.

7. After the fish is stewed, add two grains of rock sugar, reduce the juice over high heat, and then take it out of the pot.

8. The home-cooked Wuchang fish is ready, put it on a plate and serve it, and you are ready to eat.