1. Fry the Wuchang fish in the pan until slightly yellow on both sides
2. Stir-fried ginger garlic bean paste in a pot
3. Pour in the right amount of water, pour in the Wuchang fish and cook for 8 minutes, remove
4. Save the soup and pour into the dark soy white sweet and sour chicken bouillon
5. Water starch thickens the fire to harvest the juice
6. Drizzle on the fish
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