Cooking Steps

1. 

   Step1:First of all, I mix the spicy oil vinegar juice. This juice is based on the western oil vinegar juice and the method of Chinese steamed fish sauce. Three tablespoons olive oil and one tablespoon Italian black vinegar. Stir well and add one teaspoon old soy sauce. Mix well according to your taste. Season with salt and sugar and soak in red peppe

2. 

   Step2:Stick the fish on one side to the bone. Cut the fish into suitable size pieces for use. Wipe them dry with kitchen paper towel. Sprinkle a little sea salt and heat oil in a hot pot. Gently put the skin of the fish pieces downward. Turn to medium heat at the same time. Avoid frying. Observe that the fish gradually changes color to about half. Turn over. Fry until one side of the fish is slightly colored. Turn over again. Turn down the heat. Bake the fish skin slowly and crispy. Leave the pot for later us

3. 

   Step3:Finally, I have to make a plate. Considering that the sauce is dark and Asian, I chose a plain dish with a simple style. Blanch the amaranth and make the bottom. Take the center of the plate. Put the fish on it. Pour the spicy juice on it. Sprinkle the sharp peppers on the fish and the blank of the plate. Sprinkle some white sesame seeds for ornament.

4. 

   Step4:This dish actually has some flavor of Western food. It will have some fish flavor when it's hot. There are not too many side dishes and prominent contrast colors. It is more in line with the simple style of tableware.