Ingredients]]: 1 fat-headed fish, 1 green onion, 1 ginger, 20g millet pepper, 20g chili pepper, a little coriander, cooking oil, salt, cooking wine, soy sauce, white pepper, white sugar, spices vinegar.

[Manufacturing method]:

1. Slice the ginger and onion first, smooth the garlic with the back of a knife, cut the millet pepper and string pepper into sections, and cut the coriander into sections for later use;

2. Then cut the pout into two pieces, put a flower knife on the surface, pour oil into the pot, sprinkle a little salt on the bottom of the pot, when the oil is hot, put the fish into the pot, shake the pot gently to heat it Evenly;

3. Fry until golden brown, then turn over, continue to fry until both sides are golden brown, and set aside;

4. Add onion, ginger and garlic to the oil in the bottom of the pot and stir-fry Stir-fry until fragrant, then add chili and stir-fry until spicy;

5. Then pour 500g of water and bring to a boil, add 1 spoon of cooking wine, 1 spoon of light soy sauce, and half a spoon of dark soy sauce, mix well and pour Simmer the fried catfish over medium heat for 10 minutes (continuously pour the soup on the fish to make it more delicious);

6. Finally add half a spoonful of salt, a little white pepper, and half a spoonful of sugar, and mix Mix well, season to thicken the soup, then pour a little balsamic vinegar along the edge of the pot, remove from the pot, sprinkle with a little coriander, and enjoy.

[Warm Tips]:

1. The cutting and plating methods of pout fish can be adjusted according to the size of the fish;

2. The method of frying fish When the time comes, you can completely dry the water on the surface of the fish before frying, so that it will not stick to the pan and the skin will not break. If time permits, sprinkle a little salt in the hot pot to achieve a non-stick effect without breaking the skin;

3. The pout fish has many small spines, so try not to let the elderly and children eat it.