1. Prepare the ingredients.
2. After the bream is processed, change the knife on both sides and salt it for 10 minutes.
3. Cut the ginger, onion, garlic, red pepper and green pepper.
4. Heat the pan with cold oil and fry the fish.
5. Fry until slightly yellow on both sides.
6. Put the fish out, fry fragrant ginger, onion and garlic, add bean paste, and fry until fragrant.
7. Add fish, appropriate amount of water, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Bring to a boil, then turn to low heat.
8. Simmer on low heat for about 10 minutes, and keep pouring the soup on the fish while it is cooking. It can also be turned over and cooked.
9. Finally, add the red and green pepper shreds to collect the juice.
10. Plate.
Tips:1. Pickling the fish with salt can remove the fishy, and it will be more delicious.
2. When frying the fish, put the fish in the pan with cold oil and fry for a while and then turn it over.
3. Put appropriate amount of salt, soy sauce and bean paste are both salty.
4. Red and green peppers can also be replaced with coriander or chives.
5. After the fish is fragrant, add the water directly to the boil, and then add the seasoning.
