1. After the frozen redfish is thawed, clean the viscera, rub some salt, thirteen incense, pour 2 teaspoons of cooking wine, and marinate for 20 minutes
2. After marinating, cut into small pieces
3. Cut the green and red peppers into approximately 5mm segments, and chop the ginger and garlic
4. The marinated red silk fish, use kitchen paper to absorb the water, heat the pan and pour the oil, and fry the red silk fish on a low fire
5. Fry until golden brown on both sides (it took about 20 minutes to do this), shovel one side, put a spoonful of bean paste and stir in red oil
6. Add ginger to stir up the fragrance
7. Then pour garlic and millet pepper together to stir up the aroma, add light soy sauce and cooking wine and simmer
8. Then 100ml water, add a spoonful of sugar, adjust the heat to cook
9. When the water is almost dry, add the green pepper and cook until the water is dry
10. It takes about three minutes to cook it out.
11. This time it was super spicy and so refreshing.
Tips:Fried fish must not be rushed, and slowly fry until fragrant.
