吱嘎鱼的做法是什么？

pour in an appropriate amount of clear soup into the pot. Add soy sauce, fish soy sauce, and oyster sauce to the liquid, stirring well to ensure all the seasonings are evenly mixed together before adding the fish.

heat some oil in a pan and stir-fry the green onion sections, ginger strips, and garlic slices until they are fragrant. Then, add two spoons of bean paste and keep stirring until the rich aroma of the bean paste is fully released into the oil.

place the cleaned ziga fish into the seasoned broth and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer slowly for about twenty minutes until the sauce thickens.

finally, sprinkle some fresh coriander on top and turn off the heat. A key tip is to avoid flipping the fish once it's in the pot to prevent it from breaking, as the fish is very tender; instead, use a spoon to ladle the hot soup over the fish for better flavor absorption.

prepare three ziga fish by removing their gills and internal organs, then wash them thoroughly and set aside. Meanwhile, cut the green onions into sections, slice the ginger into thin strips, and prepare the garlic slices, keeping all aromatics ready for the next step.