1. Remove the scales and internal organs of the seabass, and cut straight knives on both sides of the fish body with a distance of 1 cm; shred the mushrooms and mustard, cut the coriander into sections, and mince the onions, ginger, and garlic.

2. Heat the wok with oil until it is 80% hot, add the seabass and fry until it turns color and the meat is cooked, take it out.

3. Leave a little oil in the pot, add Pixian bean paste, dried chili shreds, shredded pork, mushrooms, mustard, onion, ginger and garlic, stir-fry until red oil comes out, cook with cooking wine, add soup, Add sugar, salt, vinegar, soy sauce and fried seabass, cook until the soup is dry (about 10 minutes), pour in sesame oil, remove the coriander segments and serve.

Cooking Tips

After the finished dish is taken out of the pot and plated, it is authentic only when there is no oil but no soup.