Stewed fish in sauce

1. Wash the fresh Ga fish and cut it open to remove impurities. Wash the fish head and fan it for use. The process of disembowelling is: cut the middle of Ga fish with scissors, as shown in Figure 2, and remove all onions, gills and internal organs. Arrange as shown in figure 3.

2. Squeeze bean paste, medlar paste and garlic paste into a bowl, and stir well to make sauce for later use (the picture below shows the whole picture of the fan-shaped Ga fish).

3. Pour a little olive oil into a hot pot, pour in the stirred sauce when the oil temperature is 60% hot, stir fry 1 min, add a little shredded onion and stir fry, pour the processed fresh Ga fish into the pot (don't change the shape of the fish, otherwise it won't look good), dilute the fish with water, pour in a little soy sauce, 1 tablespoon sugar, and a little chicken essence, and stew over high fire until it reaches 6540.

The fish is stewed in the pot. At this point, mince the garlic, mince the onion and cut the coriander for later use. After 29 minutes, the fish is cooked. Turn down the heat and stew for 5 minutes to collect the soup. Add onion, garlic and coriander powder and stew for 2 minutes. Collect fish soup and pour the soup in the pot on garlic, coriander and chopped green onion with a spoon to make the fish more tasty. Almost put 2 tablespoons red pepper oil and 1 tablespoon salad oil into the soup. You can collect some sesame oil.