1. You can also choose black fish, carp... and other medium-sized fish. Today I chose grass carp. The fish is planed and washed, ready to cut the meat off the chopping board with a sharp knife from front to back.
2. After removing the sides.
3. Slice the fish into small pieces. Put it in a container with pepper, pepper powder, salt, light soy sauce, cooking wine, and marinate for 20 minutes. (Supermarkets also have ready-made poached fish seasoning brands. Many tastes are different. The overall taste is good. I will not introduce more)
4. Wash and break the rapeseed, stir-fry in a dry pan to raw.
5. For bean sprouts, choose soybean sprouts, which are harder and taste better. Wash and stir-fry in a dry pan to uncook and put it in the container where the vegetables are left for use.
6. Put a spoonful of oil in the pot, stir-fry Xia Pixian bean paste with red oil, add old soup or warm water, boil the marinated fish fillets, and cook for five minutes. Pour it into a container containing raw vegetables.
7. Part of the dried chili is cut into sections and the other part is smashed. Mince pepper, green onion, ginger, garlic, monosodium glutamate, chicken essence, and oyster sauce. Sprinkle on the cooked fish.
8. Put more oil in the pot, heat up the pot and pour it on the sprinkled dried chilies and seasonings. With the oily sound of Zhila, Zhila, and the tangy spicy flavor, just a home-cooked fish is just fine. Prepare the rice
