1. Add salt and cooking wine to fish fillets, then add egg liquid and starch for sizing.

2. Heat the oil in the pan, fry the fish fillets thoroughly and remove them.

3. Add base oil, stir-fry Jiang Mo, add soy sauce, appropriate amount of water, add more sugar and chicken essence, and add vinegar and water starch to thicken after boiling.

4. Add the fried fish fillets, wrap them in sweet and sour sauce and sprinkle with chopped green onion.