1. Draw a flower knife on the back of perch and slice ginger, garlic and pepper for later use.

2. Fry all the fish until they are slightly yellow.

3. Pour ginger, onion, garlic and pepper into the pot, stir-fry, and pour in cooking wine, Jin Lan soy sauce and Jin Lan ointment.

4. Add salt and sugar, pour in water, boil over high fire, turn to low fire for about 20 minutes, and finally collect the juice.