1. The fish is slaughtered and cleaned by the store at the market. After returning, rinse the fish with running water for 5 minutes. Wash the scales, gills and belly of the fish. Make a few cuts on the fish body. Spread salt and stuff the scallion ginger with the fish. Pour the cooking wine and let the fish marinate for 10 minutes. Then heat the pan and fry until browned on both sides and set aside.
2. Cut the green onion, ginger, and garlic into shreds, mince, and sections, and cut the chili into sections. Prepare the chili sauce, spicy tempeh, and pepper. Use the base oil left over from the fried fish, and saute the auxiliary ingredients to get the red oil.
3. Stir-fry the ingredients to get the red oil, pour in the fried pomfret, pour in 1 spoon of cooking wine, 1 spoon of soy sauce, 1 spoon of sugar, 1 bowl of boiling water. After the water is boiled, turn to low heat and cook for about 15 minutes, until the soup is thick. Can turn off the fire and cook out.
Tips:1. When frying fish, heat the pan with cold oil, or use ginger to wipe the pan and fry the pan after the pan is hot; 2. Don't use too much oil when frying the fish, half-fry the fish in a pan and half-fry the two sides browned.
