How to Make Stewed Bass?

Main ingredients:Chinese crucian carp 250 grams
Auxiliary ingredients:Pork(lean and fatty) 50 grams
Seasonings:Ginger 10 grams, garlic (white skin) 10 grams, green onion 5 grams, sugar 5 grams, cooking wine 5 grams,Doubanjiang sauce 15 grams, Soysauce 10 grams, Monosodium glutamate 2 grams, Vinegar 10 grams, vegetable oil 40 grams Procedure:

1. Remove the scales, gills, and internal organs from the crucian carp, wash it clean, then dry it immediately;
2. Make several cuts on both sides of the fish, reaching the bone;
3. Heat oil in a wok, add the fish when it's about to be boiling, fry until both sides are golden brown, then remove the fish;
4. In the same wok, stir-fry the pork mince until scattered, then add Doubanjiang sauce and ginger and garlic, stir for a few seconds, put back the fish, pour in cooking wine, soysauce,
sugar , and some water (enough to cover the body of the fish), simmer over low heat until the sauce is nearly reduced; 26|Baked Cake Stew, until the sauce has almost evaporated, then transfer it to a plate;
5. Mix green onion, monosodium glutamate, and vinegar, pour it over the fish immediately.