1. One pomfret, five millet peppers, one green pepper, one ginger, five garlic petals, one coriander, one spring onion, one tablespoon of bean paste, a proper amount of salt, two tablespoons of cooking wine, one tablespoon of light soy sauce and one tablespoon of oyster sauce

2. Clean the pomfret and wash it. After making the knife flower, first pour a layer of cooking wine, then coat it with salt, and then marinate it for a while! Then chop the green pepper, the millet pepper, the garlic, the ginger and the shallots.

3. Heat the pan, add oil and then heat it. When the oil temperature reaches 6%, then slide the pomfret down from the pan and fry it until it is brown. Then turn the pomfret over, fry the other side until the surface is brown, and then take it out for later use!

4. After the pomfret is taken out, the oil of fried fish is heated again. Then, Jiang Mo, minced garlic, chopped millet pepper and chopped green pepper are put into the pot, stir-fried with low fire, and then add 1 tbsp of bean paste, and stir-fry with low fire to get red oil!

5. After frying the red oil, add 2 bowls of clear water, 1 tbsp of light soy sauce, 1 tbsp of oyster sauce, and then boil. After boiling, put the fried pomfret in the pot, then cover the pot, turn to low heat and stew for 1 minutes!

6. After stewing for 1 minutes, uncover the lid, then pour in a little water starch, and turn to medium heat to collect the juice. When the soup is thick, take out the pomfret first, and then pour the remaining soup on the pomfret! Then sprinkle a little chopped green onion!