1. Take out the internal organs of the Wuchang fish, wash them, and make a few cuts on both sides of the fish with a knife
2. Put it in a container, put a little salt and cooking wine on both sides and inside of the fish and marinate for about 15 minutes
3. Shred green pepper and ginger, mince garlic, and cut dried chilli into pieces
4. Pour the right amount of oil into the pot and heat it up, then add the fish
5. Fry until golden on both sides, serve and set aside
6. Add the bean paste, ginger, garlic and dried chili to the leftover oil from frying the fish in the pan and saute
7. Pour in the right amount of water
8. After boiling, add the fried fish, add salt, dark soy sauce and balsamic vinegar to taste (because the fish is marinated, the bean paste is also salty, so the salt intake must be mastered)
9. After cooking until the soup thickens, turn the fish over, pour in the green pepper and cook for about 5 minutes
10. Can
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