Ingredients: 5g Jingsha Caiyu, 5g red pepper, 1 garlic cloves, 5g ginger and 5g onion.

Accessories: 2 tbsps of oil, 5g of salt, 1ml of soy sauce, 1ml of vinegar, 1ml of yellow wine, 1tsp of brown sugar and 1tsp of chicken essence.

1. Wash the fish and cut the fish into pieces.

2. shred red pepper, cut onion into sections, mince ginger, peel garlic cloves and mince garlic.

3. Add salt, soy sauce and yellow wine to the fish, and marinate the minced onion, ginger and garlic for 15 minutes.

4. Add salad oil to the pot when it is hot. When the oil is cooked to 8%, gently add fish along the pot edge and fry the fish slowly with low heat.

5. add appropriate amount of cold water, cook for 5 minutes, then add red pepper and stir fry.

6. Add proper amount of sugar and vinegar and sprinkle evenly on the fish. Cook for another 5 minutes until the soup is thick and a little chicken essence is added.