1. Clean up the Wuchang fish and cut a few knives in the fish body for easy taste
2. Pour oil in the pot
3. Put in a spoonful of lard, so that the smell of fried fish will remove a certain fishy smell
4. Heat the oil, add the fish and fry on medium heat
5. Fried fish with golden brown on both sides, take out and set aside
6. Add the remaining oil in the pot and fry until fragrant
7. Add 3 tablespoons of yellow sauce, add a spoon of bibimbap sauce, fry for a while, fry the flavor
8. Add the fish, pour a little white wine
9. Pour in the water of Moguoyu, pour a little soy sauce, stuffy until the sauce thickens
