1. Wash and dry the smelly mandarin fish, and make two cross-shaped incisions on the fish with a depth of 0.5cm. Spread 1 tablespoon of cooking wine on the inside and outside of the fish and marinate for 10 minutes.

2. Peel the pork belly and cut into 0.5cm square dices. Soak the mushrooms in warm water for 1 hour until soaked, remove the stems and cut into 0.5cm square dices, cut the winter bamboo shoots into dices of the same size, and do the same with the red bell peppers. Cut the chives into sections and slice the ginger.

3. Heat the oil in a flat-bottomed non-stick pan over medium heat until it is 50% hot, add the smelly mandarin fish and fry until golden brown on both sides, take it out and set aside.

4. Leave the bottom oil in the pot, heat it to 60% heat, sauté the scallions and ginger slices until fragrant, add the diced meat and stir-fry until it changes color, add the mushrooms and diced winter bamboo shoots and stir-fry for 2 minutes. Cook the remaining cooking wine and soy sauce, add the fish and add an appropriate amount of hot water (cover the fish body), add white sugar and white pepper, bring to a boil over high heat, then simmer for 5 minutes, turn over and cook for another 5 minutes, first cook the fish Remove and plate.

5. Turn to high heat to thicken the soup. Add diced red cabbage and pepper into the pot and stir-fry evenly. Pour the soup over the fish and sprinkle with coriander.