Diced yellow pepper (other fish can also be used)

Proper amount

soya milk

Half liter

Pickled sauerkraut, perilla leaves, red peppers and green bananas (Hangzhou peppers)

1?o'clock

Chicken essence, monosodium glutamate, salt, chicken juice, cooking wine.

1?o'clock

Onions, ginger and garlic

1?o'clock

Practice of three fresh fish with soybean milk

Red pepper and green pepper (Hangzhou pepper) are sliced obliquely. Perilla leaves can be cut with a knife, but not too broken. (Perilla leaves are used twice)

First, oil the diced yellow pepper and add a lot of oil to the pot. When the oil temperature is 90% hot, please put the washed diced yellow pepper into the hot oil, shake the pot and gently push it along the edge with a shovel to avoid damaging the integrity of the fish.

Fry until 1-2 minutes. When the skin becomes brittle, remove the oil for later use.

Reheat the pot, add a little oil, stir-fry onion slices, perilla leaves, shredded ginger, red pepper slices and green pepper slices, and add a little cooking wine to enhance the taste.

Add a certain amount of soybean milk, stir the head and soybean milk well, then add the fried diced yellow pepper, then make preliminary seasoning, add a little salt, chicken essence, monosodium glutamate and chicken juice, cook with slow fire, clean the foam while cooking, and then cook.

After the soybean milk soup is boiled, add the remaining perilla leaves and a little sauerkraut to the soup.

Clean up the foam and you can cook.

Very delicious

The diced yellow pepper used in this dish can also be used if other kinds of fish are selected. I hope everyone can learn and innovate by themselves.