Ingredients: 1 Wuchang fish

Accessories: appropriate amount of bean paste, appropriate amount of salt and oil, appropriate amount of coriander, appropriate amount of ginger slices, appropriate amount of white wine, appropriate amount of light soy sauce

1. Prepare the raw materials;

2. Make three diagonal cuts on the surface of the fish, then add salt, ginger slices and white wine, spread evenly, and marinate for ten minutes;

3. Wipe the bottom of the pot all over with ginger;

4. Heat the pot, pour in an appropriate amount of oil, drain the surface of the marinated bream and put it into the pot to fry;

5. After frying the fish until golden, turn it over and fry again until golden;

6. Pour in the bean paste and stir-fry with the remaining oil in the pot;

7. Pour in an appropriate amount of boiling water, pour in light soy sauce, and add ginger slices;

8. After the high heat boils, turn to low heat and cover and simmer for five to eight minutes;

9. Add a little salt, reduce the juice over high heat, and turn over in the middle;

10. Put it into a plate and put coriander on the surface.