1. Marinate the fish tail with cooking wine, ginger and some salt for 30 minutes
2. Put oil in the pan, after the oil is hot, add fish tails and fry until golden on both sides
3. Pour in an appropriate amount of dark soy sauce, add the cooking wine and ginger used for kippers
4. Pour in rice vinegar and a can of beer
5. Add rock sugar, cover and simmer for about 20 minutes.
6. The fish is cooked, let's collect the juice over the fire
Tips:Stewed fish with beer can remove the fishy smell.
Marinating in advance also removes fishy.
