Cooking Steps

1. 

   Step1:A naked grouper. Chop it quickly. Add cooking wine, onion and ginger. It's about 20 minutes to prepare the ingredient

2. 

   Step2:Prepare the seasoning - garlic, onion, ginger, green pepper, Douban sauce. You can also have some Douchi.

3. 

   Step3:Remove the onion and ginger from the fish. Start marinating the fish. Add some salt, pepper, a little egg white and starch. Don't have too much starch and egg white. Just a little. Don't have too much starch) I'll take the head of the house to make soup here. There's no meat in the fish head. I'll fry it and make soup. So there are two dishe

4. 

   Step4:Put oil in the pot. When the oil is hot, first put pepper and stir fry. Then add garlic, onion and ginger. Finally, add bean paste. (the interval is about 30 seconds each time. In the process of exploding incense, the fire is on. Don't be too big and easy to paste.

5. 

   Step5:Stir fry the bean paste with red oil. Taste it. Season it. Add some salt and pepper.

6. 

   Step6:When the soup is over the heat, put one piece into the pot. Don't pour in the last starch juice. Otherwise, it's easy to paste the soup. The starch from the fish can thicken the sauce. After the fish is put into the pot, turn the heat to medium heat for five minutes, and gently push the fish not to paste the pot. Five minutes later, add celery or your favorite green onion or other flavoring accessories. Stir fry celery and leave it in the pot for a few minute