Cooking Steps

1. 

   Step1:Make a flower knife on both sides of the cleaned bream to make it more tasty in the firing process.

2. 

   Step2:Prepare all kinds of ingredients as shown in the figure. Put a little oil in the pot. Heat over low heat until 80% hot. Put in the fish. Fry the fish until golden brown on both sides. Put in dried chilli, ginger and garlic. Fry for another minute. After smelling the fragrance of ginger and garlic, put cooking wine to deodorize. Gently push the fish body to prevent sticking to the bottom of the pot. Then add boiling water (no more than the fish body). Skim off the froth. Then add salt, brown sugar, raw soy sauce and old soy sauce respectively. Simmer over low heat (do not cover). During stewing, pour the boiling soup with spoon On the fish. About eight minutes. When the soup is still half of the previous one, you can first remove the fish and put it on a plate (the soup will remain in the pot). Turn the heat on. Put the green and red peppers in the pan. Add a little sesame oil. Thicken (stir the soup constantly during the process of thicken, so that the thicken is even). See the finished product below for the thicken concentration. When the soup bubbles, turn off the fire.

3. 

   Step3:Spread the sauce evenly over the fish and sprinkle with scallion. The dish will be finished.