1.

Stew the fish in cold water for about 30 minutes.

2.

After 30 minutes, take out the fish as it is, cut it into pieces, and do not drain the gouache.

3.

Put the cut fish on a plate for later use, then shred the onion, slice the garlic and shred the ginger.

4.

Hot oil pan+half spoonful of sugar

5.

Then put the fish in the pot+onion, ginger and garlic until fragrant, stir-fry the spoon with a shovel+cooking wine+seafood soy sauce+a little salt+thirteen spices (put half a spoonful of salt if you don't want to eat salty)+two bowls of water and some chicken essence to continue cooking.