1. Wash and dry the Wuchang fish, cut a cross cut on the fish body with a depth of 0.5cm. Daub the inside and outside of the fish with cooking wine, and apply salt to the skin of the fish (including the head and tail of the fish) and marinate for 10 minutes
2. Heat the vegetable oil in the pan over medium heat to 60 or 70% heat. When it starts to smoke, slide Wuchang fish along the side of the pan. The oil does not need too much. The pan can be slightly skewed. Fry one side until golden yellow. Turn it over carefully and fry the other side until golden yellow
3. Take a slightly larger platter, add the fried fish, leave the bottom oil in the pan, add pork stuffing, stir fry until color changes and spit oil
4. Pour in chopped chives, ginger and garlic, cook with a little cooking wine, stir fry and stir fry the flavor. Pour into the soup that can pass the fish body. If not, use water instead
5. Cook 2 tsp soy sauce, 1 tsp salt, 1 tsp sugar and 1 tsp white pepper, bring to a boil over high heat, and put the fried fish in
6. Bring to a boil over a high heat for 5 minutes, turn over and cook for another 5 minutes. Sprinkle with a little starch and thicken with a thin thicken thicken sauce
7. Take out the fish carefully, then pour the soup on the fish, sprinkle with coriander and chili rings