Ingredients and seasonings for stewed mung bean sprouts with cod;

Cod 2 small mung bean sprouts 200g onion 1 big red and green pepper 1 minced garlic 10g Chili powder 10g Chili sauce 2 tablespoons (30g) sugar 1 2 teaspoons (about 3g) soy sauce1tablespoon (/kloc

First of all, the cod removes the internal organs and scrapes off the soft scales on the epidermis to ensure that the whole fish is clean inside and outside. Then cut into 4 cm long sections. Pinch off the old roots of mung bean sprouts. Slice the scallion obliquely, and slice the red and green peppers obliquely for use.

2. Pour water into the pot, add 1g salt (except the ingredients in the recipe) and bring to a boil. Then add mung bean sprouts and cook for 2 minutes on medium heat. Take out, rinse with cold water and drain.

3. Mix Chili powder, Chili sauce, sugar, soy sauce, sesame oil, minced garlic and salt into a sauce.

4. Put the cod segments into the soup pot, add water, skim the floating foam after the fire boils, turn to low heat, pour the sauce and stir evenly, cook for 10 minute, then add the mung bean sprouts, red green pepper slices and onion slices, and continue to cook for 5 minutes.

5. Finally, sprinkle with water starch to collect soup.