1. Cut onion, garlic and ginger in half and shred. Namely a group of chopped green onion, garlic and Jiang Mo, and a group of shredded green onion, shredded garlic and shredded ginger.
2. Fresh peppers, winter bamboo shoots and soaked mushrooms are all cut into filaments;
3, 25 grams of starch, 25 grams of water, adjusted to wet starch.
4, fish scales, gills and internal organs, after washing, smooth with a cloth, on both sides of the fish, draw a few knives with a knife, the distance between the knife edge and the knife edge should be equal, and the depth of the knife edge should be deep enough to see the fishbone.
5. Soak the cut fish in a little soy sauce and cooking wine, take it out after it tastes, wipe off the seasoning, and smear it on the fish with the prepared wet starch.
6. Heat the frying spoon and drain the oil. Hold the fish's tail. Fry the fish in a pan until it is dark yellow. Filter the fried oil, put it on a plate, cover it with a clean cloth, and pat it with your hands to soften the fish.
7. Heat a frying spoon and add lard, stir-fry chopped green onion, Jiang Mo, minced garlic, shredded bamboo shoots and shredded mushrooms. Add soy sauce, sugar, vinegar and stock, stir well, mix the remaining starch with water, put it in a pot, boil it with other seasonings and pour it on the fish.
8. Sprinkle with onion, shredded ginger and pepper.