Raw materials: perch 1, green pepper, red pepper, onion, ginger, garlic, starch, refined salt, monosodium glutamate, cooking wine, sugar, peanut oil, soy sauce and broth.

Making:

1. Remove scales, gills and internal organs of perch.

2, green pepper, red pepper washed and diced, onion, ginger, garlic minced.

3. Put the perch in a dish, add onion, ginger and cooking wine, and steam for 8 minutes.

4. Heat the oil in the wok, add the onion, ginger, garlic, green pepper and stock to boil, skim the floating foam, add sugar, monosodium glutamate, salt, soy sauce and starch thicken juice, and pour it on the bass.

Features: salty and slightly spicy, with strong Chili flavor.

Tip: Perch meat is tender, delicious and fragrant, which has high nutritional and medicinal value.