1. 1. Cut the fish belly, wash it, drain it, add salt, oil, sugar, cooking wine, and raw powder for curing 15 minutes. Soak yuba in water to soften it for about 15 minutes, and drain it for later use.

2. Break up the eggs, pour them into the marinated fish belly, stir well, stick a thin layer of corn flour, fry them in a hot oil pan until the surface is golden, and pick them up for use.

3. Continue to put the drained yuba in the oil pan for quick oil removal (we usually call it degreasing) and pick it up for later use.

4. Pour the oil out of the pan, leave a little oil to fry shallots, garlic and ginger slices, then add salt, sugar and soy sauce to stir fry quickly, add fish fillets, pour half a bowl of water to stir fry, and simmer with cooking wine for one minute.

5. When stewing boiled water and collecting juice, stir-fry the onion, thin sauce (raw powder water) and a small amount of oil, and serve, ok!