Recipe for Sichuan-flavored seabass Ingredients: seabass, salt, ginger, green onions, bean paste, cooking wine, soy sauce Method 1. Remove the internal organs of the seabass, wash it, make a few cuts on both sides of the fish body, and marinate with salt.

2. Heat oil in a pan, fry the seabass on both sides until golden brown and set aside.

3. Add a small amount of oil to the pot, add ginger slices, scallions and bean paste and stir-fry until fragrant.

4. Then add the seabass and turn it over so that both sides of the seabass are covered with bean paste.

5. Pour in an appropriate amount of cooking wine and soy sauce, add an appropriate amount of water and green onions, and cook until the juice is reduced.