2: Wash the pot fire.

3: Fried snakehead

4: Put seasoning

Step 5: Pour in boiled fish

6: Out of the pot

500 grams of Jing Sha Cai fish, 50 grams of red pepper, 10 garlic cloves, 5 grams of ginger and 5 grams of onion.

Accessories: 2 tbsp oil, 5g salt, soy sauce 10ml, vinegar 10ml, yellow rice wine 10ml, brown sugar 1 teaspoon, chicken essence 1 teaspoon.

1. Wash the fish and cut it into pieces.

2. Shred red pepper, cut onion into sections, chop ginger, peel garlic cloves and chop garlic.

3. Add salt, soy sauce and yellow wine to the fish, and marinate it with minced onion, ginger and garlic for 15 minutes.

4. Add salad oil after the pot is hot. When the oil is cooked to 80% maturity, gently put the fish along the edge of the pot and fry it slowly.

5. Add appropriate amount of cold water and cook for 5 minutes, then add red pepper and stir fry.

6. Add the right amount of sugar and vinegar and sprinkle evenly on the fish. Cook for another 5 minutes until the soup is thick and add a little chicken essence.