1. Wash the sea bass in advance, and wipe the whole body of the fish with salt.
2. The condiments are all cut and set aside.
3. Pour the oil in the pan to the two chili kings, and fry the sea bass after heating.
4. Fry one side and then fry the other side.
5. Pour the cooking wine.
6. Pour the balsamic vinegar.
7. Pour the light soy sauce.
8. Add ginger and garlic cloves.
9. Turn the fish over and cover the whole body with the seasoning.
10. Add enough water all at once.
11. After the water boils, cover the pot and cook on medium-high heat.
12. Turn the fish over halfway and continue cooking.
13. The broth is rich in fish cooked and flavored, sprinkled with a little sugar and green onions.
14. Lift the pot and serve it on the plate.
15. Serve to the table and start eating!
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