1. Clean the fish first and marinate with cooking wine, salt and ginger slices for about 1 hour.

2. Wash and drain the cabbage and bean sprouts.

3. Heat oil in a cold pot, saute shredded ginger and garlic, and then slide the fish in.

4. Fry the fish in half on both sides and scoop in a spoonful of bean paste.

5. Add some hot water or broth and cook until the bean paste melts.

6. Add pickled peppers, add some salt, cover the pot, and simmer over low heat.

7. Take another pot, add water, salt and sesame oil to the pot, and cook the cabbage and bean sprouts.

8. Cover the cooked soup with the slightly better fish in the big bowl with vegetables.