Cooking Steps

1. 

   Step1:Wash the bream, drain the water, put some cooking wine and salt in it and marinate it (forget to take a picture and fry it in the oil pan before you think of it) cut the ginger, slice the garlic, cut the shallot into the scallion white section and the scallion flower.

2. 

   Step2:Heat the pan. Put some oil in it. Wipe the bream with a kitchen paper towel. Pat it with a thin layer of dry starch. Fry it in the pan. Fry it on both sides and let it out.

3. 

   Step3:The remaining oil in the pot (if there is not much fish oil left, you can add it as you like) is put in the ginger, garlic, scallion and white section of dry pepper and stir fry.

4. 

   Step4:Put in a tablespoon of bean paste and stir fry the red oil.

5. 

   Step5:Put the fish in. Add water that hasn't passed the fish's body. After boiling, sprinkle some cooking wine and a little old soy sauce. Boil for two minutes, cover and simmer over medium low heat.

6. 

   Step6:Remove the lid after seven or eight minutes. Gently shovel the fish with the spatula to prevent sticking to the pot. At the same time, taste whether the salt is added to the salt (with a tablespoon of bean paste. I usually don't add salt) and add some vinegar, raw soy sauce and a little sugar to continue to simmer. Pour the soup on the fish with the spatula constantly. It will help to evenly ripen. Cook until the soup thickens and only half is left. Remove the fish and put them in the plate.

7. 

   Step7:Take a small bowl, scoop up a small spoon of starch, and add a little water to make water starch. Heat up the soup in the pot. Pour in the water starch. Circle with the spatula. Turn off the heat when the soup thickens and thickens. Pour the soup over the fish while it's hot. Sprinkle with scallion.

8. 

   Step8:The soup is full-bodied. The fish is fresh, sweet, tender and smooth. It's fragrant.

9. 

   Step9:Finished drawings.