1. Cut red pepper and green onion and set aside.
2. Hot pepper rings, ginger and garlic granules, and a little sugar for later use.
3. The yellow bell pepper is ready.
4. Douban is ready.
5. Change the crucian carp to a knife and marinate for 15 minutes with green onion ginger water, cooking wine, salt and pepper.
6. Turn it over a few times and it's ready for use.
7. Put a little oil, the temperature of the oil should be 40% higher than the current fish, and fry it over a low heat and turn both sides into golden brown.
8. Don't touch the fish when you just enter it, it will easily rot and stick to the spatula. Try to turn it over after twenty-five seconds. If the oil temperature is high, you should adjust it. Just start the pot.
9. The four are fried and ready for use.
10. Use the remaining oil to add the peppercorns until fragrant.
11. Add ginger and garlic rice until fragrant, then add tofu and stir-fry for a red oil fragrance. Add a little bit of ingredients to increase the fragrance and remove the fishy smell.
12. Add the broth to the yellow lantern and add the fried fish. Do not stack the fish into rows and burn it into the pot.
13. Well, just flip him one minute after driving.
14. When the fish is fished, it is poured into sharp pepper rings, mainly for skewers to increase the fragrance and the color is more attractive.
15. Pour in the water, add the red pepper diced and chopped green onion, and rise from the pot in one minute.
16. The high heat has collected the sauce and started the pot. Be careful not to stick the fish to the pot. Pour it along the pot and put it on the plate. This dish is perfect and ready to be eaten.
Tips:Season according to personal taste. If you like spicy food, add more spicy millet. I hope everyone likes this home-cooked dish. Please advise if you are short of it😍😍😍
