1.

Composition:

grouper

Red pepper, onion, ginger, garlic, Chili oil, tomato sauce, fruit vinegar, sugar, cooking wine, boiled water, oyster sauce.

2. Prepare ingredients: 450g grouper, 1 red pepper and 3 shallots.

2. Scaled grouper and washed internal organs. Cut a knife on each side of the fish.

Add cooking wine and marinate in oyster sauce 10 minute. 3. Cut salted fish into side dishes: chop garlic, shred ginger, shred small peppers, shred red peppers, and cut onions into small pieces.

4 When the oil in the pot burns to smoke, fry the fish until it is cooked (so that the fish won't stick to the pot) and fry the fish until it is golden on both sides.

5. Put base oil in the pot and saute pepper, ginger and garlic.

6. Continue to add scallion and red pepper rings and stir-fry until fragrant.

7. Pour in a proper amount of Lee Kum Kee tomato sauce, add sugar and fruit vinegar, and boil in half a bowl of boiling water.

8. Add the fried fish and stew for about 5 minutes. After boiling, gently turn the fish over. Pour the soup on the fish in the middle to make the fish taste.

9. Take the braised grouper out of the pot first.

10. Put the remaining soup away with fire, sprinkle with chopped green onion and pour it on the fish in the plate.