Cooking Steps

1. 

   Step1:Fish pieces (grass carp and herring are OK. It's better to chop large fish pieces. The bones are less and the meat is thicker) are washed and drained. Add some cooking wine and salt to marinate for half a day. Sliced ginger. Sliced garlic. Sliced shallot. Sliced shallot and scallion. Cut the dried peppers. Don't lose the seeds. Put them together.

2. 

   Step2:Heat up the pan. Put some golden dragon rapeseed oil in it. Fry the skin of the fish in medium and small heat down to yellow. Then turn it over and fry slightly.

3. 

   Step3:Add some oil to the pot. Add ginger and garlic slices and dry pepper to stir.

4. 

   Step4:Add a spoonful of bean paste and stir fry.

5. 

   Step5:Put in the fish. Add the water that hasn't passed the fish and boil it. Take the next spoon of cooking wine. Add some soy sauce and a little vinegar, boil the back cover, turn to medium low heat and simmer for seven or eight minutes.

6. 

   Step6:Remove the lid. Taste the salt to decide whether to add salt. Sprinkle some soy sauce and a little white sugar to continue to stew. Pour in a little water starch along the edge of the pot. Heat until thick and thicken. Add half of the green onion and turn off the heat.

7. 

   Step7:Put it into the bowl. Sprinkle the remaining green onion.

8. 

   Step8:Finished product drawin

9. 

   Step9:The color of the fish is attractive. It's spicy, fresh and tender. It's delicious.