1. After the fish is cleaned and hit the flower knife, sprinkle salt inside the flower knife and the surface of the fish to marinate in flavor. Put ginger slices inside the flower knife. Put some slices of green onion, ginger and garlic on the bottom of the plate and then put the fish on the top, add 2 tablespoons of cooking wine to marinate in fishy

2. Pour some oil into the pan and fry the fish until both sides are browned and drain

3. I used soybean paste with salt

4. Leave a little bit of oil in the bottom of the pan, put soybean paste + soy sauce + cooking wine + soya sauce + soya sauce + sugar + vinegar + beer to make a good sauce

5. In the sauce, add the fish, boil over high heat and then turn down the heat

6. Put in the konjac shredded, green onion, ginger, garlic cloves, cover the pot and simmer for 15 minutes, then turn the fish over and continue to simmer for 10 minutes. Open the lid of the pot and collect the juice over high heat, collect the soup until it thickens and then can be served