1. Stir-fry green and red peppers with oil to scoop out the tiger skin and serve.
2. Cut green and red peppers into diamond-shaped pieces.
3. Scrape off the skin of the fish with a knife and wash it off.
4. Remove the head and tail of the fish. Cut it in half from the back.
5. Take the fish out.
6. Dry the fish under the water and cut it into small pieces. If there is a thick place, it will be divided into two pieces. Don't make the fish slices too thick. I made tofu soup for the remaining fish bones and fish heads.
7. Spread a thin layer of starch on both sides of the fish fillet.
8. Put oil in the pan, fry the fish fillets over medium heat until golden on both sides.
9. Cut green and red peppers into diamond-shaped pieces.
10. Stir-fry green and red peppers with oil to scoop out the tiger skin and serve.
11. Slice ginger, cut green onion into sections, prepare a dozen peppercorns, two star anise, a spoonful of tempeh, and a spoonful of Pixian watercress.
12. Prepare a small bowl, add 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 tablespoon of starch and water.
13. Pour a little oil into the pot, saute the pepper and star anise, add ginger and green onion to fragrant.
14. Add Pixian Douban and stir-fry for red oil, add tempeh and stir fry until fragrant.
15. Add fish cubes and green and red peppers, then add the prepared sauce and spoon. (Stir fry, it's easier to fry the fish fillets)
16. Just install it.
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