1. After the fish is cleaned, cut into sections, add green onion, ginger, cooking wine, white pepper and marinate for 20 minutes. Cut the fish into sections to make it easier to taste
2. Cut some garnishes during the pickling time. It is best to use roots. I am tired today. I chose green onions, celery, carrots, and tofu (to reveal, in fact, tofu is the most delicious)
3. After the fish is marinated, grab a little starch, mix well, and fry it in a frying pan until golden on both sides. The starch does not need to be too thick, and a thin layer is used to set the shape of the fish.
4. Brush one in a flat-bottomed non-stick pan, put the shallots, carrots, tofu, green vegetables in order, and finally put the marinated fish on top, cover and simmer on medium heat until airy
5. Then add the spicy sauce according to personal taste, continue to cover and simmer until the ingredients are cooked through
6. Finally, add green and red peppers for two minutes. This dish does not add a drop of water. It is cooked completely with vegetable juice, and there is no too much seasoning. It is easy to operate and has high nutritional value.
