First we need to prepare the raw materials, ginger, onion, pickled pepper, dried chili, dry pepper, of course, but also our protagonist - yellow labneh. Usually we buy in the market or supermarket when the stall owner to help us slaughter the fish, so I will not say more about how to slaughter.

Marinade

Wash the slaughtered yellow chili ding, put it into a bowl, add cooking wine, ginger and salt, scrub it well and marinate it for 10 minutes. Salt is for seasoning not to mention, cooking wine and ginger is our deodorization of the "two big magic weapons", so that the yellow spicy ding inside the fishy flavor without hiding.

Side dishes on the bottom

Generally speaking, the restaurant to save costs, the second can be relieved of grease for the guests, will be spread on the bottom of the plate a layer of side dishes, we like to eat on the next look, do not like, do not want to side dishes can also be, directly to see the next step.

The choice of side dishes varies from person to person, as long as the local fresh seasonal vegetables can be, I chose the fungus and bean sprouts. Put the fungus and bean sprouts in a pot of cold water, add a pinch of salt, and when the water boils, blanch them for 3 minutes before fishing them out and spreading them on the bottom of the plate. The purpose of putting salt is to, make the color of our side dishes become brighter and more appetizing.

Steam the base

Put a moderate amount of vegetable oil in the pot, add dried chili pepper segments, dried peppercorns, constantly stirring, stirring and bursting. Then add ginger, garlic, pickled pepper end, continue to stir fry, stir fry flavor, add Pixian bean paste, stir fry red oil.