Main ingredients: pomfret 500g, 100g red chili, 10 garlic cloves, 5g ginger, 5g green onion.

Accessories: 2 tablespoons salad oil, 5g salt, 1 tablespoon soy sauce, 1 teaspoon vinegar, 1 teaspoon brown sugar, 1 teaspoon chicken essence.

1. Set aside the marinated eel.

2. Cut red pepper into julienne strips, slice green onion, slice ginger, and peel garlic cloves.

3. When the pan is hot, add salad oil, wait for the oil to boil to six mature, gently put the fish along the side of the pan and fry the oil.

4. Add garlic cloves, ginger, and pour in appropriate amount of soy sauce.

5. Add an appropriate amount of cold water, boil for two minutes, then add the remaining red pepper and salt.

6. Add appropriate amount of sugar and vinegar and sprinkle evenly over the fish. Cook for another 2 minutes, and when the soup is thick mix in a little chicken essence can be.