1. Heat a wok, add pork and let it release oil.

2. Add some ginger in the oil.gingerThen fry the fishso it won't stick to the pan.3. Put the fish into the pot, fry both sides slightly until they turn golden.

Remember, don't fry too much; just until the surface turns a bit golden.4. Pour in a little cooking wine (be cautious when pouring alcohol as it can splash; be careful not to burn yourself).

5. Add water (tap water is fine).

The water should cover the fish.6. Put all the auxiliary ingredients (excluding the pork that has already been added) and seasonings (excluding salt) into the pot.

7. Cover the pot, and boil over high heat.

8. Once it boils, continue cooking for about 10 minutes over high heat. Then add the salt, switch to low heat, and let it simmer. It will take at least half an hour but can go up to two hours; just make sure not to burn it.

Remember to occasionally scrape the bottom of the pot with a spatula to prevent sticking.If there is still too much broth left, you can bring it back to a boil and reduce the sauce.9. Done, serve on the plate.

10.^_^.... This is a copy-paste version..... I even copied the steps exactly. Hehe....

11.A close-up shot. I need to call Sister Xiaotian over to take a look....

12.Dinner: Steamed Cucumber Salad, Stir-fried Chinese Broccoli, One Fish.

TIP