1) clean fresh fish and cut into strips with a length of 5cm and a width of1.2cm;

2) Mix ginger slices, onion knots, salt, cooking wine and pepper to pickle and taste;

3) fermented soya beans chopped fine particles, onion cut into sections about 3 cm long, and garlic cut into discs;

4) Heat the pan, put the vegetable oil to about 200℃, add the fish sticks, fry until golden brown, and take it out;

5) Pour out the oil in the pan, and add a small amount of clean plain oil to heat it;

6) Stir-fry the water in fermented soya beans, stir-fry the onion and garlic slices slightly, and pour in the fish sticks;

7) Add cooking wine, salt, soy sauce, fresh soup and pepper, stir well and burn slightly;

8) Use low fire to collect until the juice is thick and almost dry, add sesame oil, take out the pan and put it on a plate to cool;

9) When eating, put the fish strips on the plate, remove the onions and garlic, and pour the original juice on the fish.