1, cuttlefish into 5cm-long sections, add 1/3 tbsp salt, 1 tbsp rice wine, 1 tbsp soy sauce and 1/2 tbsp water starch, evenly grab and marinate 15 minutes; Slice ginger, mince garlic and slice onion.

2. Take an empty bowl, add 1/3 tbsp salt, 1 tbsp rice wine, 1/3 tbsp white sugar, 1/2 tbsp water starch, 1 tbsp soy sauce and 1/2 cups cold water, and use onion.

3. Beat the raw eggs into a bowl and stir evenly to form egg liquid for later use; Cut the shallots from beginning to end, and then cut them into sections.

4. Heat 1 bowl of oil in the pot, first coat the fish with a layer of egg liquid, then fry in the pot until both sides are orange yellow, and then fill the oil dry.

5. Pour the remaining oil into the pot, saute shallots, pour mullet and the prepared juice, boil over high fire, and simmer for 5 minutes. When the juice is sticky, it can be eaten.