Ingredients

Ginger shreds  – 1 tsp 
Chive shreds  – 1 tsp 
Hot broad bean sauce  – 2 tbsp 
Rice wine  – 1 tbsp 
Sugar  – 1 tsp 
Soya sauce  – 2 tsp 
Vinegar  – 3  to 4 tbsp 
Mashed garlic  – 1 tsp 
Gourmet powder  – 1 tsp 
Watered starch  – 2 tbsp 
Salt to taste 
Fermented glutinous rice  – 1 cup 
Minced meat  – 100g 
Fine noodles  – 200g 
Mandarin fish  – 500 gm

Method

1.Clean the mandarin fish, make figure cuts on it,

2.Coat it with little Soya sauce  by tossing the fish in  the sauce,

3.Heat oil in a pan and deep  fry  the coated fish  until it turns golden.

4.Drain excess oil by placing it on kitchen paper

5.Again heat oil in a pan and  fry  the mashed garlic and then the minced meat, and  the hot broad bean sauce till the oil starts to seperate

6.Add the fermented glutinous rice and fry till they become dry

7.Add the chive  and ginger shreds. Keep aside

8.Braise the fish with wine, salt, sugar, water  and boil in  a high flame

9.Stew it until it is well-done, put in gourmet powder, watered starch to make paste, pour vinegar in, then place it in a dish.

10.Place the cooked noodles by the side of the fish abdomen, finally pour the fish gravy on the fish and noodles and serve.