1. Remove the internal organs and wash the turbot.
2. Make a few more knives on the fish.
3. Cut garlic sprouts into sections, slice ginger, and slice garlic.
4. Heat oil in the pan and add the turbot.
5. Fry both sides.
6. Pour the white wine and cook incense.
7. Pour in vinegar, soy sauce, ginger, garlic and sauté until fragrant.
8. Add 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.
Tips:1. Don't add MSG.
2. Adding white wine can remove the fishy smell and enhance the fragrance.
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