1. Remove the internal organs of the turbot and wash it.
2. Make a few strokes on the fish.
3. Cut garlic sprouts into sections, slice garlic and ginger.
4. Heat oil in the pan and add the turbot.
5. Fry both sides.
6. Pour the white wine and cook incense.
7. Add vinegar, soy sauce, ginger, garlic and stir fry until fragrant.
8. Pour in water and bring to a boil.
9. Turn the lid to low heat for 5 minutes and medium heat for 2 minutes.
10. Add garlic sprouts.
11. Cover and simmer for 10 seconds, turn off the heat.
12. Platter.
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