1. Wash the peppers, cut into sections diagonally, and slice the ginger for later use.
2. Put the rice-stuffed sauce (use soy sauce if you don't have it), soy sauce, a little vinegar, pepper, and cooking wine in a bowl, add some water to make a bowl of juice.
3. Wash the perch, scratch the fish, and wipe off the water with a kitchen paper towel.
4. Heat the wok, pour the oil, add the sea bass and fry until both sides are browned, then add the ginger slices.
5. Add the pre-adjusted bowl of juice, cover, and simmer for about 10 minutes on medium-low heat, turning the dough in the middle.
6. Wait until the broth is boiled until thick, add the chili and cook for half a minute.
7. Sprinkle some chopped green onion after serving.
Tips:If you don’t have a rice-stuffed sauce, use soy sauce. After you make the sauce, taste it to see if the saltiness is right.
The amount of juice in the bowl is probably less than half of the fish.
