1. After the fish is initially processed, cut a few knives on both sides, slice the ginger and garlic separately, cut the scallion white and green onion into long sections, and cut the Chaotian pepper in half. Wash the coriander and remove the roots.
2. Boil water in the pot. After the water boils, hold the fish tail in the water and "fly one water" in the water, so that frying can be avoided and the fish can be removed. But do not move quickly to prevent the skin from falling off, and the skin can be lifted out of the water by tightening.
3. Marinate the flying fish with cooking wine, soy sauce, green onions, and ginger for 10 minutes, which can further remove fishy.
4. Put the oil in the pan. After the oil is hot, add the chopped green onion, ginger, garlic and fry until fragrant, then add the Pixian watercress. After the color turns red, add soy sauce, cooking wine, pepper powder, white sugar, and vinegar, and stir quickly .
5. Pour in water or stock, whichever is less than half of the fish.
6. Put the marinated fish in the pot and cook.
7. After the soup is dried, only serve the fish on a plate.
8. Add a little cornstarch to a small bowl of water to make a short juice, pour it into the pot with the remaining seasoning juice and fry.
9. When stir-fried into a uniform paste, add chicken essence and green onion, and stir-fry for three seconds to turn off the heat.
10. Pour all the sauce in the pot evenly on the fish body and sprinkle with coriander.
Tips:Friends who don't like chili can only put watercress instead of chili.
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