1. Wash soybean sprouts, cut tofu skin into strips, and shred onion.
2. Heat the wok, add a little base oil, and fry the pepper and dried chilies to create a fragrance.
3. Add soybean sprouts, shredded onion, and tofu sticks and stir-fry until they are broken. Add a little salt for the bottom taste.
4. Put it into the container for bottoming. (The baking pan I use)
5. After tilapia or sea bass is cleaned up, a knife is cut from the back, the abdomen is connected, and the knife is cut on both sides.
6. Sprinkle a layer of salt and marinate for 5 minutes.
7. Pat a layer of cornstarch on both sides.
8. Heat the wok or frying pan, add a little more oil, and fry the fish skin side down in the pan over medium-low fire.
9. Fry until golden brown and turn over, continue to fry the other side over low heat.
10. While frying the fish, turn on another pot, add the bottom oil to heat, add the pepper, dried red pepper, green onion, ginger, pressed garlic cloves, garlic chili sauce, Laoganma tempeh (a little more) and fry Out of fragrance.
11. Add sesame oil, salt, sugar, a little water and red pepper rings to make a sauce.
12. After the fish is fried, take it out and place it on the bottoming dish. (Identify whether the fish is mature or not, use chopsticks to pierce the surface of the fish, so that it can be easily penetrated.)
13. Sprinkle tender celery around and put it on the fire to continue heating.
14. Turn off the heat after the sauce is fragrant, and pour in a little sesame oil.
15. Pour it on the heated fish while it is hot, sprinkle with coriander and cooked peanuts.
16. Finished picture
17. Finished picture
18. Finished picture
19. Finished picture
20. Finished picture
