1. Remove the internal organs of the fish, wash it, and cut a cross knife on the back.
2. Cut the green onion, ginger, and garlic for later use.
3. Fry the fish in a cold oil pan until golden on both sides.
4. Add oil to the pot and stir-fry the pork belly.
5. Add dried chili, green onion, ginger, garlic and stir fragrant.
6. Pour in light soy sauce, vinegar, cooking wine, rock sugar, add the fish, pour in boiling water, bring to a boil on high heat, turn to medium and low heat for about 15 minutes, wait until the fish is cooked and harvest the juice.
Tips:1. It is best to use cold oil for frying fish, so that it will not break easily.
2. Adding rock sugar will make the soup thicker.
