Cooking Steps

1. 

   Step1:When choosing Huang spicy Ding, you should pay attention to the smaller one. This way, the meat is more tender. Rinse off the Yellow peppermint with water repeatedly.

2. 

   Step2:1. Pour in 25ml of cooking wine, two spoons of salt, two egg whites, 10ml of water lake powder and 5ml of sesame oil. (if there is pickle water for pickles at home, put less salt at this time. Use pickle water instead of more.) 2. Prepare a piece of ginger. Slice the ginger. Put the ginger slices to remove the flavor. 3. Mix the above materials with the Yellow peppermint and marinate for half an hour.

3. 

   Step3:Cut the scallion, ginger and garlic for later us

4. 

   Step4:Heat salad oil and butter in the po

5. 

   Step5:When the oil is completely melted, turn off the fire (be sure to turn off the fire and boil the oil after the oil is completely heated). After 5 seconds, put in 20g bean paste, 10g sugar, 25g pepper, garlic and ginger (if not turned off, it is very easy to burn the bean paste and ginger garlic). Slowly turn on the fire when the oil temperature is not so high. Continue to explode (if you prefer chili, add chili noodles in this step

6. 

   Step6:After smelling the fragrance (stir fry for 1 minute), stir fry the pickled peppers and pickled vegetables. Stir fry the pickled vegetables over medium heat. Dry the pickled vegetables flat. Then the pickled vegetables will smell. Generally, the medium and small fire lasts for 35 minutes.

7. 

   Step7:Add 500ml of clear water (more if there is high soup). When the water is boiled, add salt, monosodium glutamate and oyster sauce for seasoning. (seasoning according to taste

8. 

   Step8:When the seasoning is over, turn on the fire, and let the fish go (marinate the fish for more than 30 minutes). Don't turn the fish over easily after the fish is in the pot. Turn the fish over slowly after the fire is over. Turn off the fire and let it out of the pot after the fire is over for 58 minutes.

9. 

   Step9:Sprinkle with scallion.