Tools/materials: bighead fish 1 kg, pepper 30g, grape vinegar 3 tablespoons, soy sauce 2 tablespoons, soy sauce 1 tsp, starch, fried powder and shredded ginger.
0 1 Wash the fish and cut into pieces.
Add 2 tablespoons of stir-fried powder, and mix well with salt.
03 shredded ginger, pepper and grape vinegar are ready.
Fire and oil, put the fish pieces down and fry them on low heat.
Fry the fish until golden brown on both sides and shovel it on the plate.
Reheat, pour the oil and put the shredded ginger in.
Add pepper and salt and stir fry.
Then add 1 tablespoon soy sauce and 3 tablespoons grape vinegar.
Add half a bowl of water.
10 Then return the fish pieces to the pot, shovel the seasoning on the fish noodles with a spatula, and cover the pot to simmer.
1 1 stew for about 5 minutes, open the lid and add 1 teaspoon light soy sauce and appropriate amount of water starch.
12 Stir-fry evenly, cover the lid, collect juice on medium heat for about 1 min, and turn off the heat. Delicious and delicious hot and sour fish is ready.