butterfish

item

2 black vegetables (auricularia auricula or shiitake mushrooms)

6 red vegetables (dried peppers or morning peppers or red peppers)

Half a green vegetable (green pepper or pepper)

Fat meat 100g

Onion, ginger and garlic

a little

2 tablespoons Pixian bean paste

tomato sauce

2 scoops

Dry-cooked pomfret fish?

Viscerate the fish, cut oblique stripes on the front, cut a knife across the thick meat on the back, and marinate with white pepper, salt and cooking wine for one hour.

Dice all the side dishes of the same size, and chop the bean paste for later use.

Fry the fish at high temperature for about 5 minutes, and fry the fish dry without turning over in the middle.

In another pan, add the diced fat and stir-fry the oil. Stir-fry the bean paste, tomato sauce, onion, ginger and garlic in turn with low fire. Add cooking wine, hot water, soy sauce, soy sauce, a lot of sugar, salt, chicken essence, fungus and mushrooms.

Add fish, medium heat, always pour soup on the front of the fish with a spoon to taste, and add a spoonful of Chili oil.

Collect the juice from the fire and put the fish on a plate. Stir-fry the side dishes in the remaining pot, collect the juice, add a few drops of sesame oil, pour it out and pour it on the fish.