1. After eviscerating pomfret, wash it with clear water, diagonally cut two or three knives on both sides of the fish, add salt, 5ml cooking wine and ginger slices for a while.

2. Slice garlic, dice pepper and mince onion.

3. pat a little dry starch on both sides of pomfret for later use

4. Heat the wok, wipe the bottom of the wok with ginger, add a little oil to heat it, put the pomfret in the wok, fry it on low heat until both sides are golden, and then drain the oil.

5. Leave a little base oil in the pot, saute shallots, ginger and garlic slices, add pomfret, soy sauce, cooking wine and sugar, and then add a proper amount of water (water equals pomfret). When the fire boils, turn to low heat and cook until the soup is thick. Remove the pomfret from the plate and thicken the remaining soup with water and starch.