1, 10 pieces of diced yellow pepper, 17 yuan a kilo, and I bought more than two kilos. Let the stall owner help kill the fish stall, clean up the internal organs, go home and wash them, and then marinate them with cooking wine and salt.

2, prepare ingredients, pickled peppers, onions, ginger, garlic cloves, pepper are essential materials for Sichuan cuisine.

3, first cut the onion, peel the garlic, not cut, to be whole. Chop pickled peppers and ginger. Sichuan cuisine pays attention to chopping ingredients, and the more chopped, the better it tastes.

4. Pour the oil from the pan, first fry the fried noodles of garlic cloves until brown, then add green onions, pickled peppers and ginger, then add hot sauce, and stir fry slowly over low heat until the fragrance is fried.

5. Add a bowl of water and drown the fish. Boiling water is the best, and cold water is ok without boiling water. Add a spoonful of dried Chili and put more hemp. In fact, it's best to put pepper, onion, ginger and garlic in the pot and stir it to make it fragrant. I forgot to put it before, but I put it when I added the soup, which proves that it tastes as good as it is cooked. )

6. fire. When the soup is boiling, add diced yellow pepper.

7, continue the fire, a spoonful of sugar, very fresh, cook for 2 or 3 minutes, the time can not be long, the fish will get old if cooked for a long time. Don't turn it over often, because the fish is tender. If you keep stirring, the fish skin will break and the fish will break. You can pour the soup on the fish with a spatula to make each fish taste even.

8, like thin thickening, don't thicken if you don't like it, a spoonful of chicken essence, turn off the fire, sprinkle a small handful of parsley, and you can eat.