1. Kill the bass that you bought, and be careful not to hurt your little hands when killing the bass.
2. Prepare the auxiliary ingredients, dice green onion, dice the two vitex chili peppers, cut the garlic in the middle, sliced ginger, shredded winter bamboo shoots, green beans, tempeh, bean paste, and oyster sauce. Set aside.
3. Next, heat the oil in the pot, heat the oil to 100°, add the sea bass to deep fry, and then remove it for use.
4. Add 50 grams of salad oil to the pot again, add soybean oil, green onion, ginger, garlic, tempeh bean paste, and oyster sauce and stir fry for a fragrant flavor.
5. Add the fish, add the cooking wine, turn on a small fire, let the aroma of the cooking wine spread to the fish, add a proper amount of water.
6. Add in a bowl of beans and bamboo shoots, and cook for 5 to 5 minutes to collect the juice.
7. The juice is almost harvested, and start to season with sugar, monosodium glutamate, chicken essence, and pepper.
8. Add in vine pepper oil and millet spicy Erjingtiao to get out of the pot.
Tips:1. Be careful not to hurt your hands when killing fish.
2. If I like spicy food, I can put Erjingtiao pepper and millet pepper in the pot in advance.
3. If you don’t like to eat hemp, you can put sesame oil on it.
