1

Prepare all the materials used.

2

Pay attention to cleaning the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of fish.

three

Cut the flower knives on both sides of the fish-it will be easy to taste.

four

Because the fish is small, you don't need to cross it, just slice it obliquely for 3 knives-pay attention to cutting the meat obliquely, not straight.

five

Sprinkle some salt evenly on both sides of the fish, even the abdominal cavity, to make a little taste in the early stage. I don't like some methods of dipping powder, because I think it destroys the taste of fish skin.

six

Put the prepared fish in a plate, with shredded ginger, garlic slices, dried peppers and then add some green onions. Several colors look good.

seven

After cooking the pan and burning blue smoke in oil, stir-fry the ingredients. The fire should not be too big, mainly to stir-fry the fragrance.

eight

When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to red pepper, it will not look good.

nine

The remaining oil is used to fry fish, and the oil temperature is 6 minutes.

10

It can be slightly yellow on both sides or slightly fried. Be careful when turning over the fish. If it breaks, it will destroy the pot.

1 1

Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the whole family will do it in their own way. Adding the most important yellow rice wine and soy sauce after the water is boiled is a step to remove fishy smell and color.

12

Add the previous ingredients and burn together. Add a little salt to the soup, consider the amount, because soy sauce is salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating.

13

Add a spoonful of bean paste, which is my favorite thing. My hometown basically uses homemade red pepper sauce.

14

The fish will be cooked in a short time, and the shape will be easily destroyed in a long time.

15

Now put the fish on the plate and sprinkle with onion leaves-do you think this is done?

16

There is still some soup in the pot. That's the essence. Add a little sugar, vinegar, vegetarian dishes, mix starch at the bottom of a bowl, put it in a pot, bring it to a boil, and stir it quickly and evenly. When it's a little sticky, take it out of the pan.

17

The last process-pouring soup, the amount of juice is controlled by yourself, less is too dry, more is tasteless.

18

It's done. Looks good