Ingredients:

100 grams of ground pork,1 yellow croaker fish,10 grams of minced ginger, 10 grams of minced garlic, 20 grams of chopped green onions,15 grams of chili flakes,100 milliliters of chicken stock,A little cornstarch,Spicy,2 tablespoons of doubanjiang (fermented broad bean and chili paste),1 teaspoon of sugar,.5 tablespoon of soy sauce,1.5 tablespoons of vinegar,1 tablespoon of rice wine, a little cornstarch waterSteps:1. Wash the yellow croaker fish, dry it, and make several cuts on the flesh side. Marinate with rice wine for about 10 minutes, then coat with cornstarch.2. Heat oil in a wok to about 160°C, fry the fish until golden and the meat is cooked through, remove and place on a plate.3. In another pot, add oil, sauté garlic and ginger, then add ground pork and stir-fry until scattered.

4. Add doubanjiang and chili flakes to stir-fry until fragrant, then add soy sauce, sugar, vinegar, and chicken stock. Boil until the broth boils, thicken with cornstarch water, then add chopped green onions to mix into a sauce. Pour over the fish from step 2.

Clean the sea bass, dry it, and make several diagonal cuts on the fish body.

Rinse it well and pat it dry. Marinate with cooking wine for about 10 minutes, then coat it with cornstarch and set aside.

Heat a wok and add an appropriate amount of oil until it reaches around 160℃, then fry the sea bass from step 2 until it turns golden yellow and the meat is fully cooked. Remove and place on a plate.

In another pan, heat up 2 tablespoons of oil, add minced garlic and ginger to stir-fry until fragrant, then add minced pork and stir-fry until scattered.