Remove the guts and scales from the sea bass, rinse and wipe down the fish.
Wash the winter bamboo shoots, blanch it in hot water and cut into slices.
Wash the pickled cabbage and dice it up.
Wash the meat belly and cut into slices.
Heat up the pan with cooking oil, pan fry both sides of the sea bass until golden brown.
Add in the ginger slices, winter bamboo shoots slices, diced pickled cabbage, meat belly slices and scallions, then stir-fry under high heat.
Add 500ml of water and let it simmer for 15 minutes. Turn up the heat, add cooking wine, pepper, salt and sesame oil, bring it to a boil before serving.