1. Remove phosphorus, viscera and gills from fish and wash them; 2. Draw a chessboard knife on the back of the fish and blanch it for later use; 3. After the oil is hot, add onion, ginger and minced garlic to stir fry, add clear soup, cooking wine and pepper to boil; 4. Put the fish in the pot, and then simmer for 10 minutes; 5. Add shredded onion, parsley and white vinegar, and serve; 6. Add sesame oil to the pot, heat it and pour it on the fish. Serve.