Cooking Steps

1. 

   Step1:Remove scales and internal organ

2. 

   Step2:A few strokes on each sid

3. 

   Step3:Marinate for about 10 minutes to remove fishines

4. 

   Step4:Heat the oil to four or five layers. Use chopsticks or scallions to try to make bubbles

5. 

   Step5:Then fry the fish in the pan until it's cooked with rice flour

6. 

   Step6:Don't move it and turn it over. Turn it over and fry until both sides are golden after setting

7. 

   Step7:To be use

8. 

   Step8:Heat the oil in the pot and stir fry the scallion, pickled sea pepper, ginger and garlic slice

9. 

   Step9:Add the bean paste and stir fry until fragrant. Add the juice in advance (juice, sugar, soy sauce, wine, pepper, onion, Jiang Suanli)

10. 

    Step10:Then add three or four hundred milliliters of wate

11. 

    Step11:Put the fried fish in the po

12. 

    Step12:Bring the fire to a boil. Don't turn over. Pour the soup on the fish with a spoon. Cover and simmer until the fish is cooked

13. 

    Step13:Take out the fish and put it on a plate. Thicken the juice with cornmeal water. Add a little oil. Pour in the fish and sprinkle with scallions