Materials:

One piece of mandarin fish (one and a half to two Jin of fish is best), all garlic at both ends, 5-6 slices of ginger, 3 onions, and small red pepper 10 are cut into two pieces, depending on the individual's tolerance for spicy degree (some supermarkets buy boxed fish), 1 tablespoon of spicy black beans (I usually use Laoganma instead) and 2 tablespoons of bean paste.

Production method:

To dry the killed mandarin fish, it is best to prepare a clean tablecloth or kitchen paper towel, then suck the water off the fish, heat the oil in the pot, fry the prepared fish yellow, turn it upside down and put the fish on a plate for later use. If you are skilled, you can always put the fish in the pot for other processes, then fry the meat in the pot and add some cooking wine (I personally think brandy is better). Then add bean paste, Laoganma, minced meat, ginger slices, stir-fry the whole garlic for one minute, then add fried fish, add two bowls of water, add red pepper, and add a little salt, because both bean paste and Laoganma are salty, then cover the pot with chicken essence powder and turn it to low heat until the soup is almost dry. Put the fish on the plate, leave the soup in the pot, and turn the chopped shallots in the pot. This dish is cooked. It looks complicated, but all the materials are ready and can be made quickly and easily.

Features:

The color is bright red, the garlic flavor is rich, the skin is burnt and tender, salty and slightly spicy.