1. will be slaughtered and clean, piece of net fish meat chopped into 4 cm long, 3 cm wide fish block, into the bowl;

2. fish add salt, yellow wine, scallion, ginger together with the mix, marinate for 2 hours to taste;

3. dry soybean drums into a bowl and add warm water, soak for about half an hour, pick off the impurities and wash;

4. cleaned tempeh put on the dry chili pepper particles, into the cage to steam on high heat for 1 hour and remove for use;

5. Into the cage to steam on high heat for 1 hour removed for use;

5. frying pan on high heat, down into the peanut oil burned to seven, eighty hot, into the marinated fish fried to golden brown and drained oil;

6. shallots, ginger into the pot slightly stirred, into the fish, add 200 ml of chicken broth, sugar, salt and black beans burned;

7. and so the boiling, switch to a small fire to the Fish soft, thick juice when adding monosodium glutamate, balsamic vinegar, drizzled with sesame oil to start the pot to plate that is complete.