Seasonings
1 whole sea bass, cleaned (about 750 g / 1.5 lbs), 30 g ground pork, 15 g each of preserved mustard greens and soybeans, a small amount of green and red bell peppers.
Seasonings
5 g ginger, minced, 1/2 teaspoon each salt, sugar, and ground white pepper, vegetable oil as needed.
Steps
1. Rinse the preserved mustard greens, green bell pepper, and red bell pepper, then finely chop them; clean the sea bass, score it with a crisscross pattern, lightly marinate with a pinch of salt, then pan-fry in hot oil until golden brown, remove and drain excess oil.
2. Leave a small amount of oil in the wok, then add the ground pork, minced ginger, and diced green and red bell peppers, stir-frying until fragrant. Pour in water, add the sea bass and soybeans, and simmer until the broth turns milky white. Season with salt, sugar, and white pepper to taste, then serve.