1. A partial mouth fish, about 300 grams
2. Scrape off the fish scales on the surface, take out the internal organs, cut the fish a few times, and you can taste it when stewed
3. Put oil in the wok, add the fish and start frying
4. After frying it, turn it over and fry the other side
5. Turn it over and fry it
6. Push the fish aside, add the shallots and the bean paste and stir fry until fragrant
7. Add enough water, cover the pot and stew the fish
8. Simmer for about 25 minutes, the soup will be reduced
9. Put the fish on the plate, collect the remaining juice, and pour it on the fish
Tips:The sauce is salty, and the sea fish is also salty, so there is no need to add salt.
