1. Take the meat of the tail fish steak and chop into pieces, about 800 grams;
2. After rinsing, add 0.5 teaspoon of salt, 0.5 teaspoon of pepper noodles, 1 teaspoon of starch, and 2 teaspoons of cooking wine;
3. After mixing well, add 4 teaspoons of red viscose starch with water, and cover the fish steaks.
4. 5 pieces of single garlic, 10 grams each of soaked ginger and soaked sea pepper, and 1 yellow onion, cut into pieces.
5. If the fish is too oily, separate the fish steaks into medium and high fires and fish them out;
6. Leave 0.5 tablespoon of vegetable oil in the pot, put 2 teaspoons of lard, add garlic, pickled ginger, and soaked sea pepper;
7. After frying the flavor, add 20 peppercorns, 4 dried sea peppers, 2 teaspoons of bean paste, and 1 teaspoon of sugar;
8. After the bean paste is browned and crispy, pour the fish steak and stir well;
9. Pour boiling water and boil on high heat;
10. When the soup is finished, spit the oil, add 1 teaspoon of spring onion, chicken essence, and 1 teaspoon of vinegar;
11. Stir-fry evenly.
