Ingredients: fish, pickled pepper, pickled ginger, garlic, bean curd, sugar, vinegar, soy sauce, cooking wine, salt, white pepper, fine green onion.

1. clean fish, water standby;

2. pickled pepper and pickled ginger cut into grains, garlic cut into grains, the two raw materials are separated, garlic in the pickled pepper and pickled ginger into the pot, in order to prevent scorching affect the flavor;

3. pot into a sufficient amount of vegetable oil, burned to fifty percent of the heat that is put into the whole fish, wipe the water dry, keep the heat in the middle, one side of the golden brown and then turn over, you can keep the skin of the fish

4. Frying good fish out of the standby, the pot of oil out of the appropriate amount of oil, leaving the bottom oil to be used;

5. Maintain a medium heat, the first into the bean sauce, pickled peppers and pickled ginger stir-fried out of the red oil and out of the aroma. Add garlic granules and stir-fry briefly, mix in 2 cups of cold water or broth. Season with sugar, vinegar, salt, white pepper and cooking wine, slightly more vinegar than sugar;

6. After fixing the taste, slide the fried fish into the pot and simmer over medium heat. From time to time, ladle up the juices on the side and pour them over the surface of the fish;

7. Carefully turn the fish over after about 5 to 8 minutes and repeat the above steps. When the soup receives half, serve the fish;

8. Taste the remaining soup and adjust. Thicken the sauce, sprinkle green onions and pour over the fish.