Coat egg white on the whole fish; Pour peanut oil into a frying pan and fry sea bass until both sides are brown.
Put a little oil in the wok, add onion, ginger and garlic and stir fry.
Put the fried fish in, add two spoonfuls of cooking wine, two spoonfuls of soy sauce, a little rock sugar and a little water, and stew over high fire.
When the soup is almost collected, sprinkle a little salt on the plate and decorate it with shredded onions.