After washing the fish, control the dry water, cut into small pieces, and marinate with a small amount of salt, white pepper and cooking wine for about 20 minutes.
After the pan is hot, add oil, the fish pieces are photographed with starch, then put in the pan and simmer for 2 to 3 minutes on medium heat (this depends on the size of the fish) until the fish is golden on both sides and the fish is cooked.
Leave a little base oil in the pot (no extra points, no need to add a lot), and sauté the onion, ginger and garlic slices.
Pour in the pre-conditioned bowl of juice (preferably sweeter), boil and pour the fish pieces that have just been fried. Stir in the medium heat until the juice becomes thick.