1. Remove the internal organs of the white pomfret, wash it, and marinate it with cooking wine, salt, and light soy sauce for half an hour.
2. Cook in a non-stick pan until it is six mature, pour in corn oil, and fry the white pomfret until both sides become yellowish.
3. Add ginger, add appropriate amount of water.
4. Add a spoonful of bean paste.
5. Add appropriate amount of water, simmer on high heat for 5 minutes, sprinkle in chopped green onion, and remove.
6. Serve, complete. Dinner today.
