Braised rice paddling

1. In the direction parallel to the spine, make two vertical cuts at three-quarters of the width, reaching a depth of two-thirds of the total depth

2. Turn the knife to the side and split the fish meat horizontally, leaving a little fish skin attached;

3. Use a knife to split the middle part horizontally along the top of the spine and open it up to the side;

4. Put a small amount of oil in the pot and add a little salt to prevent sticking;

5. Carefully put in the processed fish tail and fry over low heat

6. Take out the fish and leave a little oil at the bottom. Add chopped scallions and ginger and stir fry until fragrant

7. Add salt, soy sauce, and cooking wine to blend the flavors

8. Finally, add the fish tail that was previously fried, bring it to a boil over high heat, and then collect the juice~