1.

Ingredients:

grouper

Red pepper, onion, ginger, garlic, chili oil, tomato sauce, fruit vinegar, white sugar, cooking wine, boiled water and oyster sauce.

2. Prepare ingredients: 450g grouper, red pepper 1 piece, and 3 shallots.

2. Scaled grouper and washed internal organs. Punch a knife on both sides of the fish.

Add cooking wine and marinate in oyster sauce 10 minute. 3. Marinate the fish and cut the side dishes: chop the garlic, shred the ginger, cut the small peppers, cut the red peppers, and cut the onions into small pieces.

4 when the oil in the pot is burned to smoke, fry the fish (so that the fish won't stick to the pot) and fry the fish until both sides are golden.

5. Put the base oil in the pot and saute the pepper, ginger and garlic.

6. Continue to add scallion and red pepper rings and stir-fry until fragrant.

7. Pour in appropriate amount of Lee Kum Kee tomato sauce, add white sugar and fruit vinegar, and bring to a boil in half a bowl of boiling water.

8. Add the fried fish and simmer for about 5 minutes. After boiling, gently turn the fish over. In the middle, the soup is poured on the fish to make the fish taste.

9. Put the braised grouper out of the pot first.

10. The remaining soup is collected by fire, sprinkled with chopped green onion and poured on the fish in the plate.