Fry green onion and ginger in hot oil until fragrant and then splash on wine. Add fish stock and a little salt, sugar, vinegar and soy sauce. 2. When it reaches a boil thicken with corn starch until it resembles paste.
糖醋汁做法﹘ ﹘起油鍋煎香蔥薑，淋酒，注兩杯魚湯，再放鹽、糖、醋及醬油少許，煮沸後，加勾芡調成稀糊狀即可（勾芡以蓮藕粉製作尤佳）。