1. Put the flower knife on the surface of stickleback and shred the onion and ginger.

2. Pour oil into the pan, add shredded onion, shredded ginger and pepper, stir fry until fragrant, and add stickleback to stir fry.

3. Add water that has not eaten fish, add salt, chicken essence, sugar and soy sauce, and collect the juice from the pot.