Cooking Steps

1. 

   Step1:Slice pickled ginger. Cut pickled radish into hobs. Chop pickled peppers and coriander. Cut dried peppers into short sections. Clean up the fish. Marinate for 1 hour with 15 ml cooking wine and 3 g sal

2. 

   Step2:Put 20ml of oil in the pan. Heat it to 60% heat. Fry both sides of the fish until they turn yellow and come out

3. 

   Step3:Put another 15ml of oil into the pot and heat it to 5% heat. Pour in pickled peppers, wild peppers, pickled ginger, pickled radish, pickled garlic and fermented glutinous juice and stir fry to make the flavor. Then add 200ml of water. Boil in high heat and turn to low heat until the taste of pickled vegetables is boiled into the soup. Put 2G of salt

4. 

   Step4:Stew the fried fish in the sou

5. 

   Step5:Boil for another 5 minutes, add chicken ball and chicken powder, bring to the boil, dish up, sprinkle with shredded coriande

6. 

   Step6:Another pot. Add 15ml of oil. Heat to 70% heat. Put in dried pepper and green pepper. Fry out the fragrance. Pour on the fish