Cutthepike-perch,clean it thoroughly both inside and out, drain it, and make 6 to 7 diagonal cuts on both sides of the fish.Take a small bowl and mix together wine,soy sauce,sugar,fine salt,tomato sauce, add 75 grams of clear broth, and prepare the sauce.Heat a wok, pour in oil until it is almost at nine-tenths hot, then place the pike-perch in the oil. Fry until it reaches about eight-tenths done, then remove it.Wait for the oil to heat up again to nearly nine-tenths hot, then re-fry the fish until its skin becomes crispy and golden brown, then remove it and drain off excess oil before serving in a bowl.In the remaining oil, stir-fry bamboo shoot pieces,green peas, and shrimp balls for a short while, then pour in the prepared sauce, bring to a boil, thicken the sauce with water starch, stir evenly, add 15 grams of pork fat, and put in some scallions.Remove from heat and pour the sauce over the fish.,Shrimp ballsSauté them slightly, then add the prepared sauce and bring to a boil. Thicken the sauce with water starch, stir ly, then pour inlard15 grams, add segments, and cook until done. Pour the sauce over the fish before serving.Thank you! Please accept this answer~!