1. Prepare ingredients. Clean the fish; cut green onion into sections, slice ginger, pat whole garlic cloves; chop red rice and pickled peppers
2. Slice the fish on both sides for a few knives, add salt and marinate in cooking wine for ten minutes (stuff the fish belly with sliced ginger and green onion)
3. Heat the pan with oil, fry the marinated fish in the pan until golden on both sides, remove and set aside
4. Put new oil in the wok, heat to 70% heat, add the peppercorns and sauté fragrant, then add the garlic cloves, red rice pepper, pickled pepper, and ginger slices to the pot and stir fragrant
5. Pour a small bowl of water into the pot, pour in light soy sauce, dark soy sauce, steamed fish soy sauce, and sugar. After the water is boiled, put the fish in the pot and pour the sauce over the fire.
6. After the fish is cooked for about 5 minutes, put the fish out and serve on the plate.
7. Collect the juice over high heat, add chives before serving (you can also add coriander to your taste)
8. Just pour the boiled soup on the fish
Tips:1. Sprinkle some salt in the frying pan when frying fish, which will not stick to the pan; 2. The seasoning contains salt, so you don’t need to add salt when you cook the fish. 3. Put a little sugar in cooking to increase the freshness; 4. It is not suitable for cooking fish. Turn the body of the fish, use the method of pouring the juice to make it taste
