Special cantonese cuisine

【 Practice 】 Put Qingjiang fat fish in 85-degree water to brush off the black powder on the surface, and then change the knife into a tube for later use.

2. Peel the eggplant and cut it into strips for use. Pour the eggplant into the oil for later use.

3. Put ginger, bean paste and stir-fry red oil in the pot. Back to Qingjiang fish, stir-fry until fragrant. Add water, simmer until the soup is milky white, and start seasoning.

4. Add eggplant and dried pepper and simmer until it tastes good, then converge the soup. Add soy sauce, thicken it with color, polish it, take it out of the pot, and put it in a cooked earthen pot. Sprinkle onion and red pepper slices on the surface.

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