1. Wash whitebait, cut into sections with appropriate size, and marinate with salt, pepper and shredded ginger for more than half an hour;

2. Beat into juice, add Laoganma, cooking wine, sugar, soy sauce, chopped green onion and a little water, and mix well;

3. Heat the oil pan, add the white fish, fry one side and then turn to the other side, otherwise the skin of the fish will break;

4. Pour in the juice, cover the lid and simmer for about seven minutes;

5. When the fish is cooked and the soup is almost dry, finally sprinkle celery powder and put it on a plate.