material

Ingredients: white pout, salt, ginger and garlic powder, oil pepper (or Chili powder), pepper powder, soy sauce, vinegar, sugar and chopped green onion.

working methods

1. After scaling pout, cut it from the back, wash it, dry the water, and then apply a little salt. It is best to spread bamboo slices into fish fillets and hang them in a cool and ventilated place to dry.

2. Air dry until the fish is dried, but the meat should not be too dry (don't make preserved fish). You can take it down and cook it in a little bit.

3. Put the base oil in the pot, heat it, and fry the fish in the pot with medium heat until the surface is golden.

4. Fry one side, then turn over and fry until both sides are golden.

5. Push the fish aside and fry the minced ginger and garlic with the bottom oil in the pot.

6. Add oil pepper, pepper powder, soy sauce, vinegar, a little sugar, red and green pepper rings, season, and finally sprinkle some chopped green onion. Pour the juice on the fish and serve.