1. Remove the internal organs and scales of the sea bass, clean it, and drain the water; cut the fish diagonally a few times, sprinkle a little salt, and marinate for 15 minutes.
2. Spread the egg white on the whole fish; pour peanut oil into the frying pan, add the sea bass and fry until both sides are browned.
3. Put a little oil in the wok, add green onion, ginger, and garlic and stir fry.
4. Put the fried fish in, add two spoons of cooking wine, two spoons of light soy sauce, a little rock sugar, add a little water, and simmer on high heat.
5. When the soup is almost harvested, add a little salt to the plate and garnish with shredded green onions.
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