Pingyu 1

garlic bulb

Onion tree

2 tablespoons Pixian bean paste

Light soy sauce

oil

salt

A little white pepper

3 slices of ginger

-Steps-

1. Wash the fish for later use.

2. Marinate with cooking wine and salt for 30 minutes.

3. Chop the onion, ginger and garlic Pixian bean paste for later use.

4. After the fish is salted, cut a piece of tin foil and brush it with oil.

5. Put the fish on the tin foil and brush it with oil.

6. Cover it with a piece of tin foil, fold the edge in and wrap it.

7. Put oil in a pot or pan. I personally don't need a pan.

8. Put the fish in the pot and fry it for 10 ~ 15 minutes.

9. Add onion, ginger, garlic, Pixian bean paste, soy sauce, white pepper and salt and saute until fragrant.

10. Add water and boil into juice for later use.

1 1. When the fish is fried, open the tin foil in the pot. Please be careful not to touch it by hand. Both the steam in the tin foil and the tin foil will burn you.

12. Turn the fish over and throw away the tin foil. Stir-fried

13. Pour the juice.

-Hint-

1. Don't fry the tin foil for too long, or it will burn. Seasoning and fish can be changed according to your own taste. This is the method. 3. Be careful to prevent burns.