2, pomfret to clean gills, internal organs washed, on both sides of the fish with a knife.

3. Chop onion, ginger and garlic.

4. After the pot is hot, put the oil and burn it to 90% heat. When the fish is fried into golden red, remove the net control oil.

5. Heat another oil pan and stir-fry the onion, ginger and garlic.

6. Add the fish, cook the cooking wine, add soy sauce, salt, sugar and appropriate amount of water to boil, and simmer slowly with low heat to make the taste fully penetrate into the fish.

7. When the soup is thick, put the fish into a plate and sprinkle with chopped green onion.