Cooking Steps

1. 

   Step1:Scrape off the scales, remove the internal organs, clean up, dry the water with kitchen paper, and cut 4 / 5 of the fish horizontally on both sides for standby.

2. 

   Step2:Cut the pork and set aside.

3. 

   Step3:Cut the green onion into sections. Cut the ginger into sections. Cut the red pepper and green onion into sections or cut them into pieces. Chop the bean paste for use.

4. 

   Step4:Add a little salt, cooking wine, soy sauce / soy sauce, soy sauce, soy sauce, white pepper, chopped green onion and ginger. Wipe well and marinate for about half an hour.

5. 

   Step5:The pickled bass will take out the onion and ginger. The fish body and sweet potato starch will be fully spread. Prepare sweet potato starch and add some water. Stir vinegar evenly for use.

6. 

   Step6:Heat up the oil and fry the fish until golden brown on both sides.

7. 

   Step7:Add a spoonful of cooking wine into the pot, stir fry until the water evaporates. Add bean paste, stir fry the red oil. Stir the onion, ginger and garlic, stir fry the fragrance. Stir in the wine, stir well. Add water to the sea bass until the water level is level with the fish body. Cook for about ten minutes. Turn the fish body once in the middle. Turn the heat to a small one, and then put the fish out of the plate. Add the onion and red pepper. Stir fry for a few times. Add starch, and heat to collect the juice until it is thick Turn off the fire. Pour the soup on the fish. (if you have coriander, you can add some coriander