1. Slaughter and clean the fish, and remove the fishy smell with yellow wine;

2. Cut ginger, garlic and bean paste and mix them together;

3. After the wok catches fire, heat the vegetable oil, fry the fish in the wok and take it out;

4. Stir-fry the mixture of ginger, garlic and bean paste in the oil pan;

5. Put the fish in the pot and add cold water to make it just pass the fish;

6. Simmer/kloc for 0/5 minutes, add soy sauce, vinegar, sugar and fermented grains, simmer for another 5 minutes, then pick up the fish and put it on the plate;

7. Add chopped green onion to the pot, drain the soup and pour the soup on the fish.