2. Chop the shallots into onion knots; Cut a little chopped green onion, 3 slices of ginger and 2 cloves of garlic.

3. Fill the washed fish belly with onion knots, add 5g cooking wine, 1 g salt, white pepper and shredded ginger, and marinate for15min to remove the fishy smell.

4. Pickled fish take out onion knots, dry the water with kitchen paper towels, and evenly pat a thin layer of dry starch.

5. Pour oil into the pot, the amount of oil is less than half that of fish. After heating, put the fish in the frying pan.

6. Fry until both sides of the fish turn yellow.

7. Leave a proper amount of oil in the pot and stir-fry the remaining shredded ginger, shredded onion and minced garlic.

8. Turn off the fire and add a proper amount of Pixian bean paste to stir fry.

9. Add 500ml of water, soy sauce, cooking wine, balsamic vinegar, sugar and chicken essence to boil.

10. After the soup is boiled, turn to low heat, add fried fish, and then add a proper amount of thirteen incense.

1 1. In order to better remove the fishy smell, open the lid and cook the fish; Cook slowly for about 5 minutes, and remember to pour the soup evenly on the fish halfway.

12. When the soup remains13, turn on the fire to collect the juice, sprinkle with chopped green onion and take out the pot.