2. Seasoning: salt, vinegar, onion, ginger, garlic, cooking wine, soy sauce, tomato sauce, persimmon pepper 1/2, blending oil, flour, yuanzhen sugar and pepper.

3. Wash the fish and shrimp, cut the onion, ginger, garlic and pepper for later use, cut the fish with a knife, and then spread the flour evenly.

4, the pot is hot, add the fried fish, wait until the top of the fish is slightly hard, turn it over and fry the other side, and fry it into golden brown.

5. Take the fried fish aside and put a handful of flour in the pot. Pour in a little oil and turn the noodles yellow with a small torch.

6. Add onion, ginger, garlic and pepper. Then add salt, tomato sauce, soy sauce, sugar and vinegar (the ratio of sugar to vinegar is 2: 1). Pour boiling water, add lobster, add cooking wine, cover and simmer over medium heat.

7. Shred green peppers. There is still a bowl of soup in the pot. Put the fish and shrimp in the pot, leaving the soup.

8. Add pepper and green pepper to the soup and mix well. Pour the soup on it.