1. Prepare the ingredients, kill the fish and wash it well, shred the pepper, shred the ginger, and cut the celery into sections.
2. Bring to a pot with water and bring to a boil. Add appropriate amount of shredded ginger, shredded pepper, celery, half a spoon of chicken powder, 1 spoon of oil, and 1 spoon of soy sauce, and bring to a boil. (It is good if the water is half submerged with the fish. You can put the fish down when the water is cold and measure it.)
3. Bring the fish to a boil over medium heat, and cook for 1 minute to 1 minute and a half. You can turn it over and cook
4. Turn it over and cook for another 1 minute to 1 and a half minutes. (Use medium heat when cooking the fish, you can put the lid on.)
5. In the pot, the fish is brought in first, and then two celery leaves are put on top of the fish soup, so that the celery is green and does not turn yellow.
6. The sweet and smooth Shajianzi boiled bean paste water. 😃
7. This plate is too cooked to break into two pieces, and I sometimes miss it.
