Take the pot first, pour some cooking oil into the pot and bring it to a boil. When the oil temperature comes up, fry the cleaned fish in the pot (if one piece of fish can't fit, you can chop it into two pieces and put it in the pot). Until the fish is fried until golden on both sides, take it out of the pot for use.
Leave a proper amount of base oil in the pot, pour the onion, ginger, garlic and millet pepper into the pot and stir-fry until fragrant. Stir-fry and add a tablespoon of cooking wine, a teaspoon of soy sauce and balsamic vinegar, then pour a proper amount of water into the pot, and add a teaspoon of sugar and edible salt to taste. When the water in the pot is boiled, pour the fried fish into the pot, cover the pot and stew.
After the water in the pot is boiled again, change to medium heat and cook for about 20 minutes. Wash a few red peppers in the process of cooking fish, then put them on the chopping board and put them in a bowl, and then prepare a small handful of green onions and chopped green onions in a bowl.
After 20 minutes, take out the fish, leave the soup in the pot, then take out the onion, ginger, garlic, millet and pepper and throw them away, then pour the diced red pepper into the pot and stir-fry until cooked, then pour the diced red pepper on the fish, finally sprinkle the chopped green onion, and then pour the soup on the fish. The simple and delicious method of making braised fish is completed.
Tip: Fish must be fried golden on both sides first, so that the fish can be tender, delicious and chewy.