material

A bass, pepper 10 slice, dried pepper 10g, onion 1 slice, 60g of sweet potato powder, a. onion Jiang Shui 1/2 cups, b. sweet and sour juice 1/2 cups.

working methods

1. After scaling and stinging, the perch is washed and drained, the head and tail are cut off, then the meat slices and the keel of the fish are removed, and marinated with onion Jiang Shui for about 15 to 20 minutes.

2. Wash Zanthoxylum bungeanum and dried capsicum respectively, and drain; Cut the onion into pieces and set aside.

3. Spread the 1 prepared fish fillets evenly with sweet potato powder.

4. Start the oil pan, heat the oil to about 140℃, and fry the fish fillets in the oil pan for about 3 minutes until cooked.

5. Take another pot, add a little oil, heat it, add the materials of Method 2, stir fry until fragrant, add the sweet and sour juice and fish fillets of Method 4, stir fry until the soup is dry, and serve.