Blunt-billed snapper

500 grams

condiments

oil

Proper amount

salt

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Ginger garlic

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Chopped pepper

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Thick bean paste

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Red pepper

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Sichuan pepper

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Cooking wine

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pepper

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vinegar

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refined sugar

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soybean

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Garlic stalk

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coriander

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step

1. Clean the fish, cut it obliquely twice, and marinate it with salt, cooking wine and shredded ginger for half an hour, which makes it taste better.

2. Remove the ginger from the fish and dry the water on the surface with paper. Pour the right amount of oil into the pot, add Wuchang fish and fry until both sides are yellow.

3. Pour a proper amount of soy sauce, a little vinegar, sugar and pepper into a bowl, and add a proper amount of water to make a bowl juice.

4. Put oil in the pot, add pepper, pepper, bean paste and ginger and garlic and stir fry until fragrant.

5. Add Wuchang fish and pour in the sauce.

6. Add water, boil over high heat, and turn to medium heat for about 20 minutes.

7. Add chopped pepper and simmer for 3-5 minutes.

8. Sprinkle garlic sprouts and coriander powder after cooking.