Method 1:

1. Slice the ginger, tie the shallots into a knot, wash the fish, remove the black film from the belly, wipe the surface water dry and cut into sections. Put the right amount of oil in the pot, saute the ginger slices, add the fish pieces and fry them on both sides.

2, put cooking wine, a proper amount of soy sauce, after the sugar is boiled, put water and onion knots, probably not more than 2/3 of the fish.

3. Cover the lid and turn it into medium heat after the fire is boiled. Pour the juice on the surface of the fish with a spoon in the middle, then cover it and continue cooking.

4. Burn for about ten minutes, uncover the lid, add salt, pour the juice on the fish, collect the juice on high fire, and sprinkle with chopped green onion before cooking.

Method 2:

1, cut the fish into cubes (about 5 cm long and 3 cm wide);

2. Heat the pot on a strong fire, put a small amount of oil after sliding the pot, and fry the fish pieces slightly;

3, sprinkle Jiang Mo, cook the wine slightly, add soy sauce and sugar to burn slightly, add a spoonful of boiling water, and turn to a small fire to cook the fish;

4. Collect thick soup with strong fire, sprinkle with onion, add monosodium glutamate, thicken with wet starch, and pour bright oil out of the pot.