1 Wash the inclined section of onion, peel and slice ginger; Scales and gills are removed from the three scales, and all internal organs and black membranes in the abdomen are removed.

First, use the kitchen paper towel to suck the water from the fish, and then suck the water from the internal organs.

3. Heat a pot on medium heat and pour in twice the usual oil.

Release the fish for about 30 seconds, don't push the fish immediately; Wait a minute or so to shake the pot. If the fish can be shaken, turn it over with a spatula and chopsticks before frying.

5 Shake the pan for about 30 seconds. If the fish can shake, shake the fish to one side, add onion and ginger to the pot, and stir-fry the fragrance. Add cooking wine, add all seasonings except salt after the cooking wine is fragrant, add hot water, and gently shake the pot to make the seasoning taste even.

Don't cover the pot, scoop up the soup with a small spoon and pour it on the fish until there is a thin soup base in the pot, taste it and add salt, and shake the pot to make the soup taste even. Wash the green garlic leaves, dry them, chop them up, and sprinkle them on a plate.