Food Material List
- 1 Edge fish 6 two
- 2 Green pepper 1
- 3 Chili Red 1
- 1 Cut the fish alive, clean it up, put a flower knife on your back, add half a spoon of salt, 30 grams of cooking wine, 15 grams of vinegar, a little ginger and pepper, and marinate for about 20 minutes.
- 2 Cut green and red peppers into circles obliquely and garlic into small pieces.
- 3 When the frying pan is heated to 80% heat, turn to medium heat and fry the side fish until golden brown.
- 4 Add shredded ginger and garlic, add a spoonful of salt, 10 grams of cooking wine, 20 grams of vinegar, a few drops of old sauce, 10 grams of bean paste, some water, simmer for 5 minutes.
- 5 Sprinkle green and red pepper on the surface of the fish, turn the fish over and cook for 5 minutes on a small fire. When the water is 70% dry, add a small amount of chicken essence to season and turn to a big fire to collect the juice.
- 6 When the soup is about 89% thick, turn off the fire and fill the dish.
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