Ribbonfish section with 6cm length
1 teaspoon salt
1 teaspoon dark soy sauce
2 teaspoon rice wine
1 teaspoon starch
Pour vegetable oil into wok and heat up
put ribbonfish to deep-dry to be golden, take out ribbonfish and drain.
Remain few vegetable oil in the wok, and then add ginger, garlic and scallion to fry evenly.
Add a small bowl of water to boil, then put dark soy sauce and salt.
Put ribbonfish to fry with medium heat for 5 mins, last, put starch to serve.