1. After washing the bream, stroke a few knives on the back, and then rub a little bit of salt on the belly and both sides for a few minutes. When marinating, prepare other ingredients, cut the scallion into sections, scallion green, chopped green onion, slice ginger and garlic, diced pepper and onion, mix the sweet potato starch with half a bowl of water to thicken the water and set aside
2. Heat the pot and pour the oil, add the pepper, green onion, ginger and garlic, stir-fry on low heat until the aroma is lightened, and fry until the green onion, ginger, garlic and pepper are added.
3. Then add the bream and fry on medium heat until golden brown. When both sides are fried, add two tablespoons of rice wine, add a little water, and cover the pan for a while, 3 to 5 minutes
4. When there is not much water in the pot, add the braised soy sauce and cook for 3 minutes on a medium-to-small fire. During this time, move the pot left and right to make the head and tail of the fish more delicious. After cooking, put it out of the pot and put it on the plate.
5. Add a little oil to the pot, low heat, add diced pepper and onion, stir fry a few times, add a spoonful of Pixian bean paste, stir fry until the red oil comes out
6. Stir the thickening water and pour it into the pot, continue to low heat, stir in the pot with a shovel while cooking, and turn off the heat.
7. Pour the thickening juice on the surface of the fish, then sprinkle some chopped green onion.
Tips:1. You can only apply a little bit of salt to the fish, soy sauce and bean paste are salty when you cook it, and if you apply too much, it will be very salty;
2. Regarding the fish skin sticking to the pan, you must put the fish when the oil is hot enough, this will be much better, and you must turn it carefully when you turn it over. I got a bit of a shovel when I turned it over;
3. When making the noodle sauce, be sure to stir slowly on a low heat, otherwise it will appear lumpy, and it cannot be mixed with oil. If it is too thick, add a little water and continue stirring slowly.
