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1

Take four pieces of tilapia, remove the scales and gills, and rinse them clean. Marinate with salt and cooking wine for twenty minutes.

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2

Heat the pan with cold oil. When the oil is hot, fry the fish until both sides are golden brown. Then use a frying spoon to push the fish to one side, add onion, ginger and garlic to the remaining oil and stir-fry until fragrant, then add a spoonful of bean paste and stir-fry until fragrant. I was too lazy to take out the fish.

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3

Be sure to add boiling water, otherwise there will be a fishy smell. Add a small amount of salt, sugar, light soy sauce, and vinegar and simmer. (It would be better if there is some pepper.)

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4

You can turn the fish over once during the stewing process, or you can Shake the wok gently to prevent the fish from sticking to the pan.

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5

When the soup is almost dry, add a little MSG and put the fish on the plate. If the soup is too thin, you can also add a small amount of gravy to thicken it and pour it on the fish. Then sprinkle some chives. (Coriander is better, no more!)

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6

Finished product.