1. Clean the fish first and make a few cuts on both sides, thenSkin of the fishRub salt on the skin and sprinkle some inside the belly (to prevent splashing oil when frying)

2. Heat oil in a pan, holdThe tail of the fishFry both sides until golden brown.

3. Add cooking wine, light soy sauce, five cloves of garlic, some scallion pieces, and ginger slices. Put in boiling water, cover the pot, and let it simmer for 10 minutes. Remove from heat and add a little salt before serving.