Ingredients

Tilapia (four pieces)

Seasonings

Onions, ginger, garlic (appropriate amount), sugar, light soy sauce, Vinegar (appropriate amount) Sichuan spicy bean paste, pepper (appropriate amount) Salt, MSG (a little) Chives or coriander (a little)

Kitchen utensils

Pan, wok

1 Four tilapias, scales removed, gills removed, rinsed. Marinate with salt and cooking wine for twenty minutes.

2. Heat the oil in a hot pan. When the oil is hot, fry the fish until both sides are golden brown. Then use a frying spoon to push the fish to one side, add onion, ginger and garlic to the remaining oil and stir-fry until fragrant, then add a spoonful of bean paste and stir-fry until fragrant. I was too lazy to take out the fish.

3 Be sure to add boiling water, otherwise there will be a fishy smell. Add a small amount of salt, sugar, light soy sauce, and vinegar and simmer. (If there is pepper, it would be better.)

4. During the stewing process, you can turn the fish over once, or shake the wok gently to prevent the fish from sticking to the pan.

5 When the soup is almost gone, add a little MSG and put the fish on a plate. If the soup is too thin, you can also add a small amount of gravy to thicken it and pour it on the fish. Then sprinkle some chives. (Cilantro is better, no more!)

6 finished products.

7 finished product.