1. Scales and viscera of perch are removed, and straight knives are drawn on both sides of the fish, with the spacing of1cm; Shred mushrooms and mustard tuber, cut coriander into sections, and chop onion, ginger and garlic.

2. Add oil to the wok and heat it to 80%. Add bass and fry until brown. Take the meat out when it is cooked.

3. Leave a little oil in the pot, add Pixian bean paste, dried chili shreds, shredded pork, mushrooms, pickled mustard tuber, onion, ginger and minced garlic, stir-fry until red oil is produced, cook wine, add soup stock, sugar, salt, vinegar, soy sauce and fried perch, and cook until the soup is dry (about 10 minute)

knack for cooking

After the finished dish is put out of the pot, it is authentic to see the oil but not the soup.