Accessories: Douchi 35g.

Seasoning: ginger 10g onion 10g garlic 10g soy sauce 15g cooking wine 15g salt 2g pepper 2g monosodium glutamate 2g pepper (dried red tip) 25g vegetable oil 35g each.

Production method:

1. Wash the fresh fish, drain the water, marinate with salt, cooking wine, pepper and monosodium glutamate for half an hour, and put it on a plate for later use;

2. Chop onion, ginger and garlic for later use;

3. Mix Douchi (washed), dried red pepper, chopped green onion, Jiang Mo, minced garlic and soy sauce, pour them on the fish and steam them over high fire until they are just cooked.

4. Put the vegetable oil into the pot, heat it to 70% heat and pour it on the fish.

Note: The species of fish can be selected according to your own preferences, and the weight should not exceed 1 kg, so that it will not be cooked easily and affect the taste.