2) Fry garlic cloves and ginger in a little oil on a high heat; turn heat down to medium and fry fish well on both sides. Sprinkle with rice wine, cover wok and simmer a little longer on a low heat. Add homemade chilli sauce (or fresh chillies), fry fish thoroughly on both sides, turning over carefully.
2. 大蒜瓣、薑片爆鍋，中火將魚兩面煎透，噴酒燜一下，加特製辣椒醬（或新鮮辣椒），輕輕地將兩面魚都煎透，再蓋鍋蓋燜燒，香味四溢時，加入甜酒釀、青蒜，再燜一下即可起鍋