1. Material preparation.
2. The golden pomfret has the internal organs, the gills removed, washed, and the cross is cut with a knife (when buying fish, the uncle who sells the fish can help to remove the internal organs).
3. Heat the oil and fry the fish until golden on both sides.
4. Wash the pot, raise the pot again, heat the oil, and fry the diced meat and dried chili in the pot until fragrant.
5. Then pour in green onion, ginger and minced garlic, pour in the diced bamboo shoots, and sauté until fragrant.
6. Add two spoons of bean paste, stir-fry the red oil, add 1 spoon of light soy sauce, 1 spoon of oyster sauce and some salt.
7. Put the fish in the pot again, add water that has just barely covered the fish, bring to a boil, turn to a low heat to simmer and collect the juice (remember to turn it over during the period to ensure that it tastes good).
8. After the juice is collected, garnish with diced carrots and dried red pepper rings, and the braised golden pomfret is ready.
