Then cut a few knives lightly on the fish, cutting both sides.

Prepare seasoning

Chop green pepper, shred ginger, slice garlic, and cut onion into small pieces.

Cut the onion leaves into chopped green onion and put them in a bowl for later use.

In another small bowl, add a teaspoon of soy sauce, a teaspoon of balsamic vinegar, a teaspoon of cooking wine and a teaspoon of water starch, add a little water to make juice, and mix well for later use.

Put oil in a hot pot, bring to a boil, and add salt according to the proportion of fish.

Add red fish, turn to low heat and fry slowly.

Turn it over again. Slow frying can fry the salt in the oil into the fish, and the fish is not easy to fry.

Fry slowly until the fish is cooked and golden on both sides.

Take it out and put it on a plate

Add onion, green pepper, garlic and ginger, stir-fry until fragrant.

Add the juice prepared before and bring to a boil.

Pour the soup on the fish

Then turn the pan and steam for ten minutes to let the fish taste thoroughly, and then sprinkle with chopped green onion.