1. Wash the yellow duck, add 2 spoons of cornstarch, a little cooking wine, and marinate evenly. Cut kimchi finely, slice garlic, and shred ginger. Cut the green onions into chopped green onions, soak the red pepper and cut into sections.
2. Heat oil in a pot, add soaked red peppers, and get a spicy taste. Add sauerkraut, shredded ginger, garlic slices, and 1 tablespoon of bean paste for fragrant flavor. Pour the sauce (use a small bowl to adjust the sauce: light soy sauce, soy sauce, sugar, chicken essence, old vinegar, pepper powder to make the sauce, see the accessories for the amount), continue to stir fry, add a little water, and boil
3. When the ingredients are boiled, add the fish, cook for 3 to 5 minutes, depending on the amount, let the fish and the juice fully blend
4. Pour in the coriander and green onion, stir well, and stir up the pot
