Cooking Steps

1. 

   Step1:Generally speaking, the bream seller will help you clean up the scales, internal organs, gills. After taking them home, I have to clean up the scales in some places. I also need to remove the black film in my stomach. I need to clean it up, drain the water, or use kitchen paper to suck the water. The two sides of the fish are sliced with a knife. It's more convenient and tasty. Then, smear a thin salt on both sides. It's easy to fr

2. 

   Step2:Prepare Douchi, sliced scallion and ginger, chopped scallion. You can also cut it at will. Sliced green and red peppers. This is mainly for color matching. You can also change it into coriander

3. 

   Step3:Heat the oil in a hot pot and cool it. Add 1 times more oil than usual. When the oil temperature rises to 80% or 90% of the heat, fry it slowly on a low heat. Put the fish in it and don't turn it right away. About 20 seconds. When the surface of the fish is fixed, turn it again. Fry the other side. Fry until the surface is golden. Take it out for standby

4. 

   Step4:Leave a proper amount of oil in the pot. Put in the onion, ginger and garlic to burst out the fragrance

5. 

   Step5:Pour in the Douchi, stir it slowly to make the fragrance and oil

6. 

   Step6:Pour proper amount of clear water into the pot, not more than two-thirds of the fish body. Put in 1 tbsp of raw soy sauce, half of the old soy sauce, proper amount of salt, half of the cooking wine. Simmer slowly over medium heat until there is still 1 / 2 of water. Turn over the fish and continue to simmer

7. 

   Step7:Now let's start to collect the juice in a big fire. Put in green and red peppers or coriander. In the middle, you can use a spatula to continuously pour the soup on the surface of the fish. The soup will receive the degree you want

8. 

   Step8:Put the green and red peppers on the surface of the fish. Sprinkle with salt flowers