1. Material: one Qingjiang fish, egg white 30g, green pepper 20g, dried pepper 15g, vegetable oil 50g, starch 5g, shallot 10g, soy sauce 10g, fish sauce 5g, pepper 3g, salt 4g, monosodium glutamate 2g, garlic cloves.

2. Slaughter Qingjiang fish, remove scales, viscera, gills, head, tail and spine, take out two clean fish and lay them flat, add beer, soy sauce, fish sauce, salt, monosodium glutamate, pepper and garlic for 5 minutes, then add egg white and starch and mix well.

3. Cut the garlic into fine particles and fry it in a hot oil pan for later use.

4. Wash green peppers and shallots and cut them into fine grains.

5. Add oil to the wok and heat it to 40%. Add fish fillets and fry until golden brown. Take out and control the oil.

6. Leave the bottom oil in the pot to heat up, add green and red peppers, fried garlic and onions, and stir-fry the fragrance. Pour in the fried fish fillets evenly.