1. Prepare the main ingredients, the thawed longli fish.
2. Use kitchen paper to soak up the water and cut the dragon fish into strips.
3. Add a little salt and pepper, and marinate a spoonful of cooking wine for a few minutes.
4. Add a spoonful of brown sugar, two spoons of rice wine, and two spoons of light soy sauce in a small bowl to make teriyaki sauce.
5. Prepare an appropriate amount of dry starch and coat the fish sticks with a layer of starch.
6. Put an appropriate amount of oil on the pan to heat, and fry the starch-coated fish until golden brown.
7. Serve for spare.
8. Saute the ginger slices with oil in the bottom of the pot.
9. Pour in the teriyaki sauce prepared in advance.
10. Boil until the soup bubbles.
11. Pour in the fried fish and stir fry carefully.
12. Turn off the heat until the soup is dried.
13. The finished product is put on a plate, and a tomato skin is peeled to form a flower for decoration.
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