1, materials: 400g of fish brisket meat, 150g of cabbage, 120g of dried beans, ginger, garlic, green onion, 3 pickled peppers, 1 tbsp of bean paste, 1 tbsp of sugar with vinegar, 2 spoons of chicken broth, a pinch of salt, a pinch of cooking wine, a pinch of salt, a pinch of egg white, a pinch of cornstarch 2 spoons.

2. Fish belly meat (grass carp). Shred cabbage and cut dried beans into long strips.

3. Prepare:ginger, green onion, garlic, pickled pepper, bean paste.

4, cut the fish into slices and marinate with salt, cooking wine, cornstarch and egg white.

5, boil a pot of water, put some salt, blanch the dried beans for 2 minutes.

6, then the cabbage also blanched until seven layers cooked.

7, fish up, cabbage, dried beans into a plate.

8, hot oil in a pan, ginger, garlic, pickled peppers burst incense.

9, pour into the bean paste fried red oil.

10, add salt, vinegar, sugar and appropriate amount of water to boil.

11, down into the fish fillets, sprinkle chicken essence.

12, as soon as the fish slices change color immediately turn off the fire, served in a bowl.

13, sprinkle small scallions, and then pour hot oil, complete.