Tools/ingredients: bean paste 20g, garlic hot sauce 15g, Pixian bean paste 20g, Pelteobagrus fulvidraco 260g, garlic 3g, ginger 6g, onion 12g, red pepper 20g, knife, pot and induction cooker.
1, chopped coriander, chopped red pepper.
2, put oil in the pot, pour in ginger slices, onion segments, garlic cloves, hot and fragrant.
3. Add bean paste, garlic hot sauce, Pixian bean paste, stir-fry red oil, add water and stir well.
4. Add fish, sugar and chicken powder, simmer for 30 minutes and collect the juice.
5. Sprinkle with coriander and minced red pepper.