Exercise:
1. Slice ginger, tie shallots into sections, wash the fish, remove the black film on the belly, dry the surface moisture and cut into sections.
Put some oil in the pot, saute ginger slices, add fish pieces and fry on both sides.
2. Put cooking wine and appropriate amount of soy sauce. After the sugar is boiled, add water and onion, which is about less than 2/3 of the fish.
3. Cover the pot and turn to medium heat after boiling. Pour the juice on the surface of the fish with a spoon in the middle, then cover it and continue cooking.
4. Boil for about 10 minutes, open the lid, add salt, then pour the juice on the fish, collect the juice on high fire, and sprinkle with chopped green onion before cooking.