Tools/materials 65438+ 0 fish (600g), carrot, coriander and 6 dried red peppers.
Onion, ginger, garlic, salt, monosodium glutamate, allspice powder, pepper, starch, sugar, vinegar, cooking wine, soy sauce, oyster sauce and oil.
Clean up the fish, control the water, and cut a knife on the fish to facilitate the taste. Then add a little salt, spiced powder and cooking wine and marinate for 20 minutes.
Peel carrots, wash them with clear water and cut them into filaments. Wash coriander with clear water, control the moisture, and cut into sections.
Cut the dried red pepper into small pieces, and mince the onion, ginger and garlic for later use.
Add salt, monosodium glutamate, sugar, vinegar, soy sauce, oyster sauce, cooking wine and water to make juice.
In another bowl, add a spoonful of starch and water to make a thick juice.
Sprinkle dried starch on the salted fish and wipe well.
Put more oil in the pot than usual. When the oil is hot, add the fish and fry it.
Pan-fry until both sides are brown, and serve.
Take out the excess oil of fried fish, leave a little oil in the pot and heat it. When the oil is hot, add pepper, onion, ginger and garlic and stir fry. Then pour the mixed juice into the pot, add a little water, boil and simmer for a while (one minute).
When the sauce is cooked, put the fried fish in the pot, add the dried red pepper and turn to medium heat. Pour the juice on the fish with a spoon, and slowly turn the pot so that the juice and the fish are evenly heated.
After collecting the soup, pour the prepared sauce into the pot. When the sauce thickens, turn off the fire and take out the spoon.
Put the fish on a plate, then put shredded carrots and parsley on it.