1. Chopped green onion, minced garlic, red pepper diced.
2. Minced ginger and green onion.
3. Put a proper amount of edible oil in the pot to heat up, add cooking wine, five-spice powder, light soy sauce, add boiling water to the pot, bring to a boil, add the scallions.
4. Wash the butterfly fish to remove the gills, internal organs, and scales, then wash and control the water into the pot (the butterfly fish is tender, so there is no knife) and burn.
5. Add appropriate amount of sugar and salt to cook.
6. Add chicken essence, green onion, minced garlic, red pepper diced and cook until thick.
7. Braised butterfly fish in thick sauce is finished out. The color is attractive, the fish is tender and the soup is fragrant.
