1. Wash the onion and cut it diagonally, peel and slice the ginger; Scales and gills of three scales are removed to remove all internal organs and black membrane in abdomen

2. Use kitchen paper towels to suck the water from the fish first, and then suck the water from the internal organs

3. Heat a pot in medium heat, and pour in twice as much oil as usual

4. Put the fish in for about 3 seconds, and don't push the fish immediately; Wait for about a minute to shake the pot, and if the fish can be shaken, turn the fish over with a spatula and chopsticks before frying

5. Shake the pot for about 3 seconds, and if the fish can be shaken, shake the fish aside, add onion and ginger into the pot and fry the fragrance; Add cooking wine, add all seasonings except salt after cooking wine aroma, then add hot water, and gently shake the pot to make the seasoning taste even

6. Without covering the pot cover, scoop up the soup with a small spoon and pour it on the fish until there is still a thin bottom in the pot, taste it, then add salt and shake the pot to make the soup taste even. Wash, dry and chop the green garlic leaves, and sprinkle the fish on the plate.