1. Ingredients: 2 fish, 2 onions, 4 pickled peppers, a small piece of pickled ginger, a small piece of old ginger, 2g of cooking wine, a proper amount of salt, a spoonful of bean paste, a small amount of thirteen spices and a pinch of pepper.

2. Wash the fish, drain the water slightly, add salt, cook wine, and soak the onion leaves for 3-6 minutes.

3. In the process of flooding the fish, prepare the seasoning, and then prepare the onion.

4. After preparing the ingredients, if it's time to submerge the fish, wash the liquid on the surface of the fish and drain the water. No photos were taken at this step.

5. Heat the pan, add some vegetable oil, and fry the fish in the pan after the oil temperature comes up.

6. Fry until golden on both sides, and take the pan for later use.

7. Add a little more oil to the pot, pour in the minced sauce, minced onion, pepper and stir-fry with low heat to get fragrance, then add bean paste, sour ginger slices and sour pepper and stir-fry for a while.

8. Pour the fish into the seasoning for stir-frying. First, pour a big bowl of boiling water, stew for a few minutes, add a little thirteen spices, and taste whether the salt is enough. If it is not enough, you can add an appropriate amount. If it is salty, don't panic, you can add a little boiling water or a little sugar or vinegar. After 5 minutes, turn the fish over and cook for 5 minutes.

9. Add onions and cook together. Friends who like onions can add more, and adjust according to their own tastes.