1, main ingredients: fresh live fish 1 tail, onion, ginger, white wine, soy sauce, cooking wine, oil, salt, dried pepper, sugar and mature vinegar.

2. Choose fresh live fish (both mandarin fish and perch can be used) and clean them after processing.

3. Stir-fry with 60% hot oil for later use, put base oil in the pot, add dried Chili, onion and fried ginger to taste, add soy sauce, aged vinegar and white wine to cook the fragrance, add a little stock and add fried fish.

4. Cook with strong fire first, let the flavor in the original juice soak in the fish, and adjust the color of the fish. Then, add salt, sugar and cooking wine. To adjust the taste and turn it to low heat. When the soup thickens and the fish is cooked, move to the fire to collect the juice.

5. At this time, add some old vinegar and white wine to make the dishes exude a strong sour taste. After the fish is put into the plate, pour the original juice on the fish, then sprinkle some shallots and fresh ginger.