1. Fish (grass, carp, silver carp are acceptable), remove the head and row, cut the fish into one-centimeter cubes, and marinate in salt, pepper, green onion and ginger for a while.
2. Soak radish, ginger, and chili with a knife and set aside. Cut the garlic cloves into the middle.
3. Finely chop the shallots. (Coriander is better)
4. Put the oil on the wok and heat it up. Home-made, you can put a little less oil.
5. Put in the chopped material to explode the fragrance.
6. Add the fish and stir-fry evenly, add a little boiling water.
7. Add salt, soy sauce, and pepper.
8. Cook a little vinegar.
9. Add chicken essence and heat to collect the juice.
10. Put it out of the pot and sprinkle with chopped green onion.
Tips:1. It is recommended to use sweet potato starch for sizing. The syrup is thicker and the taste is smooth and tender.
2. Add the right amount of soaked ginger, soaked radish, and soaked pepper to make the finished product sour and slightly spicy.
