1. Remove scales, cheeks, dirt, and wash.
2. Cut a few knives diagonally on the back of Jinchang fish to make it easier to taste. Then add white wine, salt, ginger, and green onions and marinate evenly for about ten minutes.
3. Heat the pan, pour the oil, and when the oil temperature reaches 70% hot, fry the fish until the surface is dry and fragrant.
4. Remove and set aside.
5. Heat the pan, pour the oil, and when the oil temperature reaches 30% hot, add the pork to burst the oil, then add the white wine, pepper, ginger and garlic, dried pepper, sprouts, pepper noodles, burst the aroma, add the watercress Sauce, fry until fragrant, add water.
6. Add the fried golden fish, add sugar and oyster sauce, bring to a boil on high heat, turn to low heat, cover and simmer for 8 minutes, reduce the sauce over low heat until the soup is thick. Take the fish out and put it on a plate, add chopped green onion, a little chicken essence and monosodium glutamate to the soup in the pot, and finally pour in the soup, sprinkle a little chopped green onion and coriander to enhance the flavor.
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