1, raw materials: golden pomfret 450g, 2 tablespoons of cooking wine, 1 tablespoon of soybean paste, soy sauce 1 spoon, oyster sauce small half a spoon, seafood soy sauce 1 spoon, a little flour.

2, golden pomfret deal with internal organs, rinse with water, cut diagonally and hit the diamond-shaped knife, pour 2 spoons of cooking wine and a little salt, with a hand massage under the wipe evenly, marinated for 10-15 minutes; the surface of the kitchen paper towels, wipe away, evenly coated with a thin layer of flour.

3. Heat a pan, add oil, and fry the pomfret until golden brown on one side, then turn over until both sides are browned.

4, put the bottom oil in the pan, open small fire, put 1 spoon of bean paste stir fry red oil, put onion ginger and garlic cloves stir fry, pour the right amount of boiling water (with the fish can be), add cooking wine, soy sauce, seafood soy sauce, oyster sauce, a small half a spoon of vinegar to boil; put the pomfret, cover the lid open to boil, turn the heat to medium for about 15 minutes.

5, the middle of the pot, turn the fish under, use a wooden spatula to pour soup on the fish, burn until the soup is thick, add a little salt and sugar, sprinkle with chopped green onions out of the pot.