Ingredients: snakehead 1.

Accessories: 45g chopped pepper, Jiang Mo 15g, minced garlic 15g, 3 slices of ginger, rice wine 100g, cooking wine 15g, light soy sauce 15g, light soy sauce 5g, starch 50g, white pepper 2g and salt 2g.

1. Chop the snakehead, add 1 tbsp of cooking wine, 3 slices of ginger, 2g of white pepper and a little salt, and marinate for 10 minute.

2. Wrap the salted snakehead with a layer of starch and fry it in the oil pan until the surface is golden and crisp.

3. Heat hot oil in another pot, add chopped pepper and minced ginger and garlic, and stir-fry until fragrant.

4. Pour in 1 tbsp soy sauce, 1 tbsp soy sauce, 1 00g rice wine, 2g salt and1small bowl of water, stir well, add the fried fish pieces, bring to a boil, cover the pot, and simmer for15min.

5, open the lid to collect juice, see the sauce thick and stir evenly, you can go out of the pot.