Crouching fish

the second

condiments

verdant

Proper amount

energy

Proper amount

Sichuan pepper

Proper amount

salt

Proper amount

Fermented soybean paste

Proper amount

Light soy sauce

Proper amount

vinegar

Proper amount

Cooking wine

Proper amount

step

1. Viscerate the fish, scrape off the scales, clean it, evenly sprinkle salt on the fish, repeatedly press the salt and soak it in the fish for 2 hours, and then drain the water in the fish.

2. Put oil in the pot and heat it to half heat. Turn down the heat, put the fish in and shake the pan. The fish can slide in the pot, which means that the fish skin has not touched the pot and the fish skin has not broken.

3. After one side is browned, turn it over and continue frying on the other side, and fry the fish until both sides are slightly burnt.

4. when frying, cut the onion, ginger and garlic and prepare some peppers.

5. After the fish is fried, pour the prepared onion, ginger, garlic, green pepper, pepper, cooking wine, a little soy sauce and proper amount of vinegar into the pot.

6. Stir fry gently in the pot, add some lobster sauce and let the fish have a taste. Do not put water in the middle, fry dry.

7. put it on a plate.