silvery pomfret

project

2 black vegetables (black fungus or mushrooms)

6 kinds of red vegetables (dried peppers or morning peppers or red peppers)

Half a green vegetable (green pepper or pepper)

Fat100g

Onions, ginger and garlic

1?o'clock

2 tablespoons Pixian bean paste

ketchup

Two spoonfuls

Dry-roasted pomfret?

Eviscerate the fish, cut oblique stripes on the front, cut the thick meat on the back horizontally, and marinate it with white pepper, salt and cooking wine for one hour.

Dice all the side dishes of the same size, and chop the bean paste for later use.

Fry the fish at high temperature for about 5 minutes, and fry the fish dry without turning over in the middle.

In another pot, add the diced fat and stir-fry to get oil. Stir-fry the bean paste, tomato sauce, onion, ginger and garlic in turn with low heat. Add cooking wine, hot water, soy sauce, soy sauce, a lot of sugar, salt, chicken essence, fungus and mushrooms.

Add the fish, medium heat, and always pour the soup on the front of the fish with a spoon to taste, and add a spoonful of Chili oil.

Collect the juice from the fire and put the fish on the plate. Stir-fry the side dishes in the remaining pot, collect the juice, add a few drops of sesame oil, pour it out and pour it on the fish.