Ingredients: ginger, garlic seeds, dried chili peppers, bean paste, water starch

Method: 1. Scrape and wash the Wuchang fish. Slice ginger and garlic seeds, and cut dried chili into sections with scissors.

2. Draw a flower knife on the back of the fish.

3. Heat oil in a pan, add fish and fry until both sides turn yellow. (You can add more oil and fry for a longer time, so the taste will be better) Fry and remove.

4. Add ginger, garlic seeds, and dried chili peppers to the remaining oil and stir-fry until fragrant. Add bean paste and stir-fry until red oil comes out.

5. Add the oiled Wuchang fish, add soy sauce, cooking wine, and water, and cook over medium heat for 20 minutes (turn over in the middle)

6. After taking it out of the pot, leave the remaining Thicken the soup with some water starch and pour it on the fish.