1. Remove scales and intestines from fish and slaughter them.

2. Cut the onion, ginger, garlic and pepper.

3. Marinate the fish with a little salt, cooking wine, shredded ginger and white pepper for 10 minute.

4. Pour oil into the pan and saute shallots, ginger and garlic.

5. Stir-fry until fragrant, add lobster sauce and bean paste and continue to stir-fry.

6. Put the salted fish in the pot.

7. Pour in the right amount of water, add half a spoonful of salt and half a spoonful of sugar, cook wine, cover the lid and burn slowly.

8. After the soup is boiled, add appropriate amount of white pepper and chopped green onion and serve.