1. Break the perch from behind and wash it
2. Put the oil in the pan, put the ginger, and fry it fragrant
3. Fry the sea bass for 3 minutes and fry the light soy sauce for 2 minutes
4. Put the dark soy sauce, Laoganma vinegar, garlic and pepper, add water, not overwhelm the fish, and cook for ten minutes.
5. Simmer on low heat for 15 minutes, add red peppers and green peppers, simmer for 3 minutes, sprinkle with shallots
Tips:The perch breaks open from the back, so it is easy to taste and not fishy, so you can't put too much water.
