1. Prepare ingredients, mince onion and garlic, cut millet pepper into small pieces, forgot to buy millet pepper, use dried pepper instead
2. Thai chili sauce and tomato sauce stir well with water; the ratio of chili sauce to sauce is 1:1, add according to personal taste
3. Use kitchen paper to absorb the water inside and outside the fish body, so that it will not splash when it is fried in the oil pan; the sea bass is changed to a knife on both sides, which is convenient for the taste
4. Wipe the bottom of the pan with ginger before putting the oil to prevent the fish skin from sticking to the bottom of the pan
5. Deep-fry the fish in a frying pan to fry golden on both sides, one side will be shaped and then the reverse side
6. After fried
7. Leave a little base oil in the pot, add chopped onion, minced garlic and millet chili until fragrant
8. Then put the butter in the pan and stir fry
9. Add clean water to boil, add the amount of water to half of the fish body, no need to add too much water
10. Add the deep-fried sea bass and simmer for 7-8 minutes on high heat, halfway through the reverse side; season with salt, sugar and chicken essence
11. Put the fish out separately, put a whole egg mixture in the pot, use it as a thickening, wait until the soup thickens and pour it on the fish, it's done!
