Ingredients

500 grams of fresh fish, onions, coriander, garlic, olive oil, bean paste, fragrant sauce, garlic sauce, dark soy sauce, soy sauce, sesame oil, red Oil, salad oil, sugar, chicken essence

Method

1. Wash the fresh croaker, open its chest and remove any debris. Wash the fish and place it head up into a fan shape and set aside. The process of disemboweling is: cut the middle of the fish with scissors, and remove all the onion gills to the internal organs

2. Squeeze the bean paste, fragrant sauce and garlic sauce into a bowl, and stir evenly to form a sauce Reserve

3. Pour a little olive oil into the hot pot. When the oil temperature is 60% hot, pour in the stirred sauce, stir-fry for 1 minute, add a little shredded green onion and stir-fry until fragrant. Pour the fish into the pot (don't change the shape of the fish, otherwise it will not look good). Add water to dilute it to cover the fish body, pour in a little dark soy sauce and soy sauce, 1 tablespoon of sugar, and a little chicken essence and simmer on high heat for 10 minutes. Then reduce the heat to low and simmer for 10 minutes

4. While the fish is stewing in the pot, mince the garlic, mince the green onions, and cut the coriander into sections for later use. After 29 minutes, the fish is cooked. Reduce the heat to low and simmer for 5 minutes to reduce the soup. Pour in the onion, garlic and coriander and simmer for 2 minutes. After collecting the fish soup, use a spoon to pour the soup in the pot over the garlic, coriander, and minced green onion to make the fish more flavorful. When the soup is almost done, add 2 tablespoons of red chili oil and one tablespoon of salad oil.

Add a little sesame oil and put it in the pot