1. Wash the pomfret to remove the internal organs and cut into large pieces.
2. Add some soy sauce to the plate, so that the fish pieces are evenly coated in the soy sauce.
3. Put the fish in the oil in the wok and fry on medium-low heat until both sides are slightly yellow.
4. Chop the green onion, ginger and garlic, and take out the pickled bamboo shoots.
5. Pour oil in the wok and sauté the chopped green onions and ginger.
6. Pour in pickled pepper and bamboo shoots and stir-fry for a fragrant flavor.
7. Add dark soy sauce, light soy sauce, and sugar.
8. Add balsamic vinegar and water.
9. Pour in the fried fish cubes.
10. Add two spoons of rice wine and simmer until the soup is dry.
