1. Wash the grass carp meat, chop it into pieces, put it in a basin, slice the ginger and cut the green onion into sections.

2. Add salt, cooking wine, light soy sauce, oyster sauce, ginger and green onions to the fish, mix well and marinate for 1.5 hours.

3. Place the marinated fish pieces in a tray and place them under the sun until the water dries.

(About 1 hour) 4. Pour more oil into the pot. After the oil is hot, reduce the heat to low, put the marinated fish pieces into the oil pot, fry until golden brown, then remove and control the oil.

5. Pour out the fried oil, leaving a little oil, add minced ginger, minced garlic, and dried chili until fragrant, add bean paste and stir-fry.

6. Pour in the fried fish pieces and stir-fry evenly. Add light soy sauce, oyster sauce, balsamic vinegar, sugar, salt, water, stir-fry evenly, and simmer until the water is almost dry, then turn off the heat.

7. Remove from the pan, put on a plate, and sprinkle with chopped green onion.