2. Put the wok on a big fire, add vegetable oil to heat it, add fish pieces, fry until golden brown, and take out the oil control. Degrease the original pot, heat it with strong fire, add 25g of cooked lard, add onion, garlic cloves and ginger slices, saute until fragrant, then turn the fish pieces over, add cooking wine, soy sauce, salt, white sugar and chicken soup, bring to a boil, then move the pot to slow fire, add the lid and cook for about 20 minutes. When the fish is cooked, move the pot to high heat again, add monosodium glutamate and thicken it with water starch.