1. Cut the fish into pieces and dip both sides in starch; cut the mushrooms, fresh bamboo shoots, red pepper and green onions into small dices; cut the ginger into rice. 2. Heat the frying spoon, add oil and heat until it is 60% hot, add the fish pieces, fry until the fish pieces turn yellow, take them out and drain the oil. 3. Heat the oil with a spoon until it is 80% hot. Add the fish pieces and fry until golden in color and the shell is crispy. Use a slotted spoon to remove the fish to a plate. 4. Put a frying spoon on the heat, add oil to heat, add mushrooms, fresh bamboo shoots, red peppers, ginger and green onions, stir-fry, add fresh soup, white sugar, refined salt, bring to a boil, add vinegar and cooking wine, and thicken with water starch after boiling , drizzle with oil, pour on the fish pieces and serve.