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1

Wash the fish, dry the surface water with kitchen paper towels, make two cuts on both sides of the fish, and marinate with a little salt 15 minutes.

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2

Heat the pot, put the ginger slices, put the fish in, and fry over low heat. Only one side is golden brown, turn the other side over. Don't be impatient. The fried fish is put outside for later use.

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three

Heat the wok, add oil, add onion, ginger and garlic and stir-fry until fragrant.

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four

Add 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 1/4 tsp salt and about150ml hot water to the fried fish.

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five

After the fire boils, turn it down, open the pot cover in the middle, and turn the fish over carefully to make both sides fully tasty. When the soup remains 1/3, pour in water starch and thicken it, and boil it out with a little old vinegar.

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six

Dish, sprinkle with chopped green onion and decorate.