Bamboo fish stew

1 Clean the fukushou fish and make a few cuts on the fish (to taste), rub the fish with salt and marinate for 15 minutes, peel and chop the ginger, and chop the green onion.
2 Fold the bean curd and soak in cool water for half an hour.
3 Heat the oil and ginger in a frying pan until fragrant, add the fish and fry until slightly yellow on both sides.
4 Pour in soaked bean curd and water, add cooking wine, pepper, sugar and soy sauce to taste.
5 Simmer over medium heat until juice is reduced (about 10 minutes).
6 Sprinkle with green onion pieces and remove from pan.