Cooking Steps

1. 

   Step1:Heat up the pot over high heat. Add a piece of ginger and rub it. This will prevent the fish from sticking to the po

2. 

   Step2:Pour in canola oil and heat it up (I'm used to canola oil when making fish, and I don't use edible oil). Sprinkle a small amount of salt in the oil. Put in the small fish. I'm used to fry it for three or two days. It's quite transparent. Fry it on both sides and put out three more. Don't turn over when frying fish

3. 

   Step3:When all the fish are fried, put all the fish into the pot. Add ginger and garlic. Cook rice wine, vinegar and soy sauce. Add some water. It's almost flush with the fish. Put chopped peppers and salt to taste. Stew until the soup is thick

4. 

   Step4:Put chicken essence before leaving the pot. Sprinkle in shallot. Turn off the heat and set the plate

5. 

   Step5:The fragrance is so strong that you can get out of the pot.