1, 300g of fish fillet, 40ml vegetable oil, 1 spoon of salt, half a spoon of chicken broth, 1 spoon of bean paste, 1 green and red pepper each, 1 tablespoon of cooking wine, 1 spoon of black pepper, 30 peppercorns, 2 scallions.

2, balsa fish fillet thawed, cleaned and then squeezed dry.

3, fish fillet diagonal knife cut into thin slices, green and red pepper wash and then cut into circles.

4. Season the fish fillet with one tablespoon of cooking wine, one tablespoon of salt, one tablespoon of black pepper, one tablespoon of cornstarch and 1/3 egg white.

5. Scratch well and marinate for 10 minutes.

6: Cut ginger into slices and scallions into pieces.

7, pour 40 milliliters of vegetable oil in the pan , add peppercorns and stir fry.

8, add the shallots, ginger and millet pepper small fire fried flavor.

9, add a spoonful of bean paste, stir fry red oil over low heat.

10, add a soup bowl of hot water, season with a spoonful of salt and half a spoonful of chicken essence, and bring to a boil over high heat.

11, add the fish slices gently cut through, cook until the fish meat white, you can turn off the fire out of the pot to plate.