Slice the fish cakes into thin strips and the onion into thin slices. Chop the green onion finely.

Heat cooking oil in a pan and add the chopped green onion to make green onion oil.

Add the sliced onion and fish cakes to the pan and stir-fry over low heat.

Pour 50 ml of water into the pan and continue stir-frying until the fish cakes absorb some of the water.

Add 4 tbsp soy sauce, 1 tbsp oligosaccharide, and 1 tbsp sesame oil. Stir well to coat the fish cakes evenly.