by Moonlight's small kitchen
1. Prepare the ingredients first.
2. The barracuda first uses a knife to clean the scales.
3. After removing the internal organs, rinse it with tap water repeatedly.
4. Cut the green and red pepper into strips with a knife, shred green onion and ginger, and slice garlic.
5. After the pot is heated, pour peanut oil and heat to 60% hot, slowly fry the fragrant pepper and star anise over low heat, and then add the bean paste.
6. After the bean paste is slowly sautéed over a low heat, saute the onion, ginger, and garlic.
7. At this time, put in the washed barracuda and fry it on a low fire.
8. Pour an appropriate amount of water into the pot.
9. Add sugar and salt to taste.
10. Then add cooking wine.
11. Cover the pot and bring to a boil. Turn to low heat and simmer until the soup thickens.
12. Add sliced green and red peppers.
13. Add chicken essence to taste.
14. The fire continued to collect juice.
15. When the soup in the pot has dried up and the green and red peppers are discolored and broken, turn off the heat.
When frying the bean paste, be sure to stir-fry the bean paste slowly over a low heat before simmering the fish. Never fry the bean paste over a high fire. The fish will not taste good if the paste is fried.